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Full Online Book HomeLearning KitchenDesserts - Fruit - Peach-filled Phyllo Bundles
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Desserts - Fruit -  Peach-filled Phyllo Bundles Post by :b_k_prince Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2495

Click below to download : Desserts - Fruit - Peach-filled Phyllo Bundles (Format : PDF)

Desserts - Fruit - Peach-filled Phyllo Bundles

3 medium peaches (peeled and coarse chopped)
2 tablespoons granulated sugar
4 teaspoons miniature semisweet chocolate pieces
1 tablespoon all-purpose flour
1 teaspoon lemon juice
4 sheets frozen phyllo dough (thawed)
2 teaspoons powdered sugar

For filling, combine peaches, granulated sugar, chocolate pieces, flour, and lemon juice in a medium mixing bowl. Toss to mix; set aside. Spray four 6-ounce custard cups with nonstick coating. Set aside. Spray one phyllo sheet with nonstick coating. Keep remaining sheets of phyllo covered with plastic wrap to keep them from drying out. Place another sheet of phyllo on top of the first sheet, then spray with nonstick coating. Repeat twice. Cut stack in half lengthwise and then in half crosswise to form four rectangles.

Using one stack of phyllo, gently ease center of phyllo into bottom and up sides of one custard cup (Phyllo will hang over edge). Spoon about 1/2 cup of the peach filling into center. Bring phyllo up over filling, pinching together to form a ruffled edge. Spray again with nonstick coating. Repeat with remaining phyllo and filling.

Place custard cups in a 15xl0xl-inch baking pan. Bake in a 375F oven for 20 minutes. Cool 5 minutes in custard cups; remove from cups. Cool slightly or completely. Sift powdered sugar over pastry tops before serving.
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1 package active dry yeast 1/4 cup warm water 2 to 2-1/2 cups Pillsbury All-Purpose Flour* 1/4 cup sugar 1/2 teaspoon salt 1/4 cup solid shortening 1/4 cup warm milk 1 egg Filling: 2/3 cup (8-1/2-oz.) drained, chopped, sliced peaches (reserve 4 tablespoons syrup for Filling and Topping) Reserved 2 tablespoons peach syrup 1/3 cup(3-oz.package)strawberry-flavored gelatin** Topping: 3/4 cup sugar 1/2 cup dairy sour cream 1/4 cup butter or margarine Reserved 2 tablespoons peach syrup Oven 350 F. 12 rolls Generously grease bottom and sides of 13x9-inch baking pan. In large mixing bowl, soften yeast in warm water. (No need to

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1 small box sugar free orange jello 1 small box sugar free instant vanilla pudding 8 oz. tub fat free cool whip 15 oz. can drained mandarin oranges Make jello according to speed set directions. Add box of vanilla pudding mix. Beat for 2 minutes with mixer. Put in refrigerator and let set for 5 minutes. Fold in Cool Whip and mandarin oranges. One cup = one point