For phyllo cups:
6 sheets phyllo dough
2 tablespoons sugar
1 teaspoon cinnamon
2 to 4 tablespoons (1 to 2 ounces) butter
For the filling:
3 to 4 ripe peaches, peeled and finely sliced, or 3 cups thawed frozen peaches
Juice of 1/2 lemon
2 tablespoons sugar
1 pint peach or butter pecan ice cream


1. Prepare phyllo cups: Thaw phyllo dough according to the package directions. Preheat oven to 400 degrees F. In small bowl, stir together sugar and cinnamon. In small microwave-safe cup, melt butter in microwave oven for about 30 seconds.
2. Lay 1 sheet of phyllo on your work surface and brush with melted butter. Sprinkle with some of cinnamon sugar. Lay another sheet on top and butter and sugar it. Repeat with a third sheet. Sprinkle the sheet with cinnamon sugar. Cut the stacked phyllo into 4 approximately 6-inch squares. Fold the points of each square almost into the center and butter the tops. Tuck each square into a half-cup muffin tin, pressing gently all around to create a flat bottom and flatten the edges. Repeat with remaining ingredients.
3. Bake phyllo cups until golden, about 10 minutes. Remove from oven, cool briefly, then carefully transfer phyllo cups from the tin to a wire cooling rack.
4. While phyllo cups bake, prepare filling: Toss peaches first with lemon juice, then with sugar. Scoop some ice cream into each cup and top with some of sugared peaches. Serve immediately.

Phyllo may not say Georgia, but peaches do, and so do pecans, which led us to suggest butter pecan ice cream as an alternative to peach. Another possibility: Use vanilla ice cream and toss the fresh sliced peaches with a few tablespoons of toasted pecans. If you can find packaged phyllo cups, just heat them according to package directions.

Peach Filled Phyllo Cups
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