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SERVES:
12

INGREDIENTS:

• five 14 - 18 inch sheets of phyllo dough (or 10 smaller sheets)
• 1 stick unsalted butter, melted
• cinnamon sugar as needed (approx. 1/4 cup)

• approx. 3/4 cup sliced almonds
• 1 Tbs melted butter
• salt to taste

• peeled sliced ripe peaches as needed (approx. 1 medium peach per serving)

• Vanilla flavored Greek yogurt as needed (approx. 1/4 - 1/3 cup per serving)

PROCEDURE:

1. Defrost one box of phyllo dough, according to directions, and then preheat the oven to 375 degrees and melt one stick of unsalted butter.

2. Start with one sheet of phyllo for the first layer, brush it with melted butter, sprinkle on a little cinnamon sugar and then repeat that process until you have 5 layers stacked together.

3. Brush a little melted butter into the 12 cup muffin pan and then cut the 14 x 18-inch rectangle into 12 equal size squares and then tuck each square into it's own cup.

4. They will take just about 10 minutes to bake on the center rack of the oven and you'll want to spin the tray halfway around once or twice while the phyllo is baking, it'll be a nice golden brown when it is done.

5. While you're keeping your eye on that, add a little butter to a heavy bottomed pan on medium to medium high heat and toast a handful of sliced almonds until they are golden brown, season them with salt to taste and take them out of the pan to cool.

6. Peel and dice the ripe peaches.

7. To serve, spoon a good circle of the Greek style vanilla yogurt onto each plate, top that with a phyllo cup, fill the cup with some of the diced, peeled ripe peaches and finish with a sprinkling of the toasted salted almonds over the top.

HINTS:

Sheets of phyllo come in different sizes, depending on the box you buy. If you use 10 smaller sheets, you'll need to repeat the layering process twice. Substitute other summer fruit when in season, or a combination of fruit. You can bake the phyllo cups and toast the almonds a bit ahead of time but don't peel and slice the peaches until right before you're ready to serve.