Source: dLife

Phyllo dough filled with peaches and chocolate.

Servings

3 medium peaches , peeled, pitted, and coarsely chopped (or 2 1/4 cups frozen, thawed peaches)
2 tbsp sugar
4 tsp semi sweet chocolate chips
1 tbsp white all purpose flour
1 tsp fresh lemon juice
1 cooking spray
4 phyllo pastry dough sheet , thawed

1 Preheat oven to 375 degrees F.
2 For filling, in a medium bowl, combine peaches, granulated sugar, chocolate pieces, flour, and lemon juice.
3 Toss to combine and set aside.
4 Lightly coat four 6-ounce custard cups with cooking spray; set aside.
5 Lightly coat 1 phyllo sheet with cooking spray. Keep remaining phyllo sheets covered with a damp cloth to keep them from drying out.
6 Place another sheet of phyllo on top of the first sheet; lightly coat with cooking spray.
7 Repeat with remaining phyllo.
8 Cut stack in half lengthwise and in half crosswise, forming 4 rectangles.
9 Gently ease one stack of phyllo into bottom and up the sides of one custard cup (phyllo will hang over edge).
10 Spoon about 1/2 cup of the filling into center.
11 Bring phyllo up over filling, pinching together to form a ruffled edge.
12 Lightly coat again with cooking spray.
13 Repeat with remaining cups, phyllo, and filling.
14 Place custard cups in a 15x10x1-inch baking pan.
15 Bake in preheated oven for 20 minutes.
16 Cool 5 minutes in custard cups; remove from cups.
17 Serve warm or cool.

This recipe is a showstopper, perfect for summer. Serve with vanilla ice-cream to make it a perfect dessert.