Phyllo Peach Pockets

I had to find something to do with all the peaches we got on Saturday. Pie was tempting, but I wanted something a little less calorie laden. I got the idea for these from a Weight Watchers recipe. I've used it with all kinds of fruit, peaches and blueberries are my favorite, and like cupcakes, they have built in portion control. They can also be frozen, which is what happened to the six that are missing - I had them wrapped and squirreled away when I realized I hadn't taken a picture.







Sun Baked Phyllo Fruit Cups

8 sheets of phyllo dough, defrosted
4 peaches, cubed
1/4 cup sugar
1 tbs flour
1 1/2 tsp cinnamon
1 tsp fresh lemon juice

Preheat Sun Oven and spray a 8 cup cupcake pan with nonstick spray.
Toss peaches, sugar, flour, cinnamon and lemon juice in a medium bowl. Set aside.
Place on sheet of phyllo dough on work surface (keep remaining sheets of phyllo covered to prevent drying). Lightly spray the phyllo with cooking spray. Cut into four rectangles. Stack rectangles on top of each other. Repeat with remaining phyllo sheets. Carefully press each stack into the greased cupcake pan. Divide blueberry mixture evenly among phyllo lined cups. Cover with the edges of the phyllo dough. Lightly spray fruit cups with cooking spray and sprinkle with additional sugar.
Bake in Sun Oven until golden brown, about 45 minutes.


Oh, and in case you were wondering - yesterday was too cloudy for solar cooking.