Source: dLife

Phyllo dough filled with peaches and chocolate.

Servings

3.0
3 each  medium peaches 2.0
2 tbsp  sugar 4.0
4 tsp  semi sweet chocolate chips 1.0
1 tbsp  white all purpose flour 1.0
1 tsp  fresh lemon juice 1.0
1 each  cooking spray 4.0
4 each  phyllo pastry dough sheet

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.