I’ve been wanting to do something with phyllo for like, ever. Actually since 2004. I remember one of my New Year’s resolutions in 2005 was to make something with phyllo. Clearly I’m fantastic about keeping New Year’s resolutions. So here I am, seven years later just getting around to doing that. But I think it’s my new favorite thing right now. I’ve made these twice in one week so I think we have a winner.
It all started with this post from A Beautiful Mess. I changed things up a bit and came up with these two little cuties.
Jason decided this would be the perfect opportunity to bust out the new camera and take “action shots” of the process.
1 box phyllo dough, thawed using package directions
2 roma tomatoes
couple of pinches dried basil, or fresh would be even better
handfull of shredded mozzarella cheese
salt and pepper to taste
1 ripe peach
1/2 block of cream cheese
1 TBS brown sugar
Preheat oven to 375 degrees. Roll out your thawed phyllo dough. Cut sheet in half, forming two rectangles. Set aside. Place a damp towel over your dough if you’re a slow chopper to keep it moist. Thinly slice tomatoes and place on first piece of dough.
Sprinkle with basil, salt and pepper, then add mozzarella on top.
Smear cream cheese on the other rectangle of dough. Slice peach and lay it on top of the cream cheese. Sprinkle with brown sugar.
Pop them in the oven for 18-20 minutes, until cheese is melted and bottom is crispy. (The original recipe says you can bake on parchment paper for easy cleanup).