With luscious peaches on the market right now I couldn't resist converting an apricot tart (on puff pastry) recipe and make it with peaches and phyllo dough. Too good for words!
4 large peaches
9 sheets phyllo dough, thawed
2 Tablespoons butter, melted
6 Tablespoons peach jam or preserves, divided
2 Tablespoons sugar
Preheat oven to 375ºF.
Wash and split the peaches top to bottom and remove the pits.
Place 3 sheets of phyllo dough on a parchment lined baking sheet.
Spread liberally with melted butter.
Place 3 more sheets of phyllo on top of the previous phyllo.
Spread with the balance of the butter.
Top with the final 3 sheets of phyllo.
Spread 2 Tablespoons of jam on the top sheet of phyllo, leaving an outer 1/2" rim uncovered.
Sprinkle the cut side of the peaches with the sugar and then place them cut side down on the phyllo.
Put a spoonful of jam on top of each peach half.
Bake for 20-25 minutes, watching that the edges don't get too dark.