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LOS ANGELES, CA
CHICAGO, IL


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Peach and Fig Croustades

Peach and Fig Croustades

1/4 cup rum
1/4 cup figs chopped
2 TBSP brown sugar
dash of nutmeg
1/2 cup plus 2 Tbs. butter, divided
5-6 fresh peaches diced
1/2 cup sugar, divided
18 sheets frozen phyllo dough, thawed (one-half 16-oz. pkg.)

Pour rum over figs in bowl, mix in brown sugar and nutmeg. Set aside to soak 15 minutes.

Heat 2 Tbs. margarine in large skillet over medium-high heat. Add peaches, and sauté 5 minutes. Add fig mixture, and cook 2 minutes, or until alcohol has evaporated. Transfer to bowl. Let cool.

Preheat oven to 350 degrees. Melt remaining 1/2 cup margarine. Brush 12-cup muffin pan (1/2 cup size) with melted margarine.

Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet on work surface. Brush with butter, and sprinkle with 1/2 tsp. sugar. Top with second phyllo sheet, brush with butter, and sprinkle with 1/2 tsp. sugar. Repeat until you have 6 layers of phyllo sheets, but do not sprinkle top sheet with sugar. Cut phyllo stacks into 4 squares. Press 1 square into 1 muffin mold buttered sides down, letting edges hang over. Fill phyllo with a few tablespoons peach mixture. Brush edges with butter, and fold over peach mixture. Brush top with butter and sprinkle with sugar. Repeat with remaining squares. Repeat layering and assembly with remaining phyllo sheets, margarine, sugar, and peach mixture.
Bake croustades 20 to 25 minutes, or until golden-brown. Cool 10 minutes in muffin pan, then carefully unmold, and cool on wire rack. Serve warm or at room temperature.


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