Preheat the oven to 375°F. Spray a 6-cup muffin tin generously with cooking spray.
Remove 6 sheets of phyllo from the package, and cover them with a kitchen towel to keep them from drying out. Store the rest of the phyllo in the refrigerator.
Lay 1 sheet of phyllo dough on a work surface, and keep the remaining sheets covered with a damp towel to prevent them from drying out. Spray the sheet lightly with cooking spray. Cut the sheet into 5 (6-inch by 6-inch) squares. Place 1 square gently inside a muffin cup, and press the bottom to fit into the cup. Lay the other 4 squares in the muffin cup at different angles until all 5 have been gently pressed in. The ends of the phyllo dough will be taller than the cup and should overlap. Repeat the process for the other 5 muffin cups.
Bake for 5 to 8 minutes or until golden brown. Remove from the oven and let cool completely before trying to lift the cups from the muffin tins. Gently lift the phyllo cups and place on a platter. Fill each to the top with yogurt. Add half a peach, and sprinkle with ¹/8 teaspoon of cinnamon, 1 teaspoon of chopped pistachios, 2 mint leaves torn into small pieces, and 1 teaspoon of honey – or 1-2 tablespoons of strawberry coulis.
DIRECTIONS FOR STRAWBERRY COULIS
1. Bring to boil 5-10 minutes.
2. Use a strainer to get the seeds out
3. Drizzle honey on top
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