Hands-On Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 18
1/2 cup peach jam, divided
6 sheets phyllo dough, thawed
8 tablespoons butter, melted
6 medium peaches, pitted and sliced
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place a fine-mesh strainer over a medium bowl. Press jam through strainer.
3. Working one phyllo pastry sheet at a time, place on the prepared baking sheet. Brush with melted butter and repeat for all 6 sheets. Brush the top of each sheet with 1/2 of the strained peach jam. Arrange peach slices into rows over the top of each phyllo sheet. Brush the peaches with the remaining strained jam.
4. Bake for 10–15 minutes or until pastry is dark golden brown and fruit is tender. Let sit for 15 minutes before cutting and serving.
Per Serving: Calories: 110 | Fat: 6 g | Saturated fat: 3.5 g | Cholesterol: 15 mg | Sodium: 35 mg | Total carbohydrates: 14 g | Dietary fiber: 1 g | Sugars: 9 g | Protein: 1 g