Cristina Cooks Phyllo Cups With Greek Yogurt and Peaches



  • Butter-flavored cooking spray
  • 1 (3¼ oz) package Phyllo dough
  • ½ cup Greek yogurt
  • 3 Medium, ripe peaches, pitted, skinned and cut into 3-inch pieces
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons chopped walnuts
  • 12 small fresh mint leaves
  • 2 tablespoons honey

Phyllo Cups with Greek Yogurt, Fresh Peaches, and Honey


  1. Preheat oven to 375° F.
  2. Spray 6-cup muffin tin with cooking spray.
  3. Remove 6 sheets of Phyllo from package and cover with a damp kitchen towel until ready to use.
  4. Lay 1 sheet of Phyllo dough on a work surface, keeping the remaining sheets covered with the damp towel.
  5. Spray Phyllo sheet lightly with cooking spray.
  6. Cut the sheet into five 6X6-inch squares.
  7. Place the squares inside muffin cup and press to fit the cup.
  8. Lay the other 5 squares on top, layering them in at different angles.
  9. The ends of the Phyllo dough will be taller than the cup and should overlap.
  10. Repeat for the 5 other cups.
  11. Bake the cups for 5-8 minutes until golden brown.
  12. Remove and let cool completely.
  13. Gently lift the cups out of the muffin tin.
  14. Fill each cup with Greek yogurt.
  15. Add ½ chopped peach.
  16. Sprinkle with ⅛ teaspoon cinnamon.
  17. Add 1 teaspoon of chopped walnuts.
  18. Add 2 mint leaves torn into small pieces.
  19. Add 1 teaspoon of honey.
  20. Add 1 teaspoon chopped caramelized bacon.

For the bacon:

  1. Preheat oven to 400° F.
  2. Lay out strips of bacon on a rack that is placed on a cookie sheet.
  3. Sprinkle with brown sugar.
  4. Bake for 18-20 minutes until cooked.
  5. Allow to cool before chopping.

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