PEACH AND BLACKBERRY PHYLLO PIZZAS

PEACH AND BLACKBERRY PHYLLO PIZZAS

Ingredients:
5 sheets phyllo pastry (14 x 18 in or 36 x 46 cm)
2 Tbsp ground almonds
3 large ripe peaches
1 cup fresh blackberries
2 Tbsp sugar
1 cup reduced-fat sour cream (optional)
1 Tbsp light brown sugar (optional)

Directions:
1. Preheat oven to 400°F (200°C) and coat baking sheet with cooking spray. Lay out phyllo sheets and
immediately cover with plastic wrap, then a damp towel (phyllo dries out in a couple of minutes if
left uncovered). Work fast!
2. Place a sheet of phyllo on work surface and spray with cooking spray. Layer four more phyllo
sheets, spraying with cooking spray each time, and finally spray top sheet with cooking spray. Using a
5-in (13 cm) saucer as a guide, cut out 6 circles from the layered phyllo. Transfer each layered circle
to baking sheet and sprinkle with ground almonds.
3. To decorate, cut peaches in half (do not peel), twist apart, and remove pits. Slice peaches very
thin. Place slices on phyllo pastry circles in a pinwheel design. Divide blackberries among pizzas.
Sprinkle 1 tsp sugar on top of each pizza.
4. Bake for 15 minutes, or until pastry is golden brown and peaches are very tender and light brown.
These pizzas are best served within 15 minutes, as pastry can lose its crispness quickly if fruit is
juicy. If desired, serve with sour cream mixed with brown sugar. Each serving is 1 pizza.