Glazed Peaches in Phyllo Baskets with Ricotta Cream

Ingredients

• 0.5 cup apple jelly cooled melted
• 1.5 tablespoons butter melted
• 3 tablespoons granulated sugar divided
• 3 tablespoons hazelnuts toasted chopped
• 3 cups peaches ripe peeled chopped
• 6 sheets phyllo dough frozen thawed ()
• 1 tablespoon powdered sugar 
• 6 servings try build-a-meal 
• 0.5 cup whole-milk ricotta cheese 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• blender
• ramekin
• cutting board

Directions

1. Preheat oven to 35
2. Place ricotta, 1 tablespoon granulated sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until well blended. Cover and chill.
3. Combine 2 tablespoons granulated sugar and hazelnuts. Stack 2 phyllo sheets on a large cutting board or work surface (cover remaining sheets to prevent drying); brush with half of butter.
4. Sprinkle phyllo stack with half of hazelnut mixture. Repeat procedure with 2 phyllo sheets, remaining butter, and remaining hazelnut mixture. Top with remaining 2 phyllo sheets. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.
5. Cut stack into 6 (7 x 6-inch) rectangles. Carefully place 1 layered rectangle into each of 6 (8-ounce) ramekins coated with cooking spray. Gently press rectangles into ramekins to form baskets (phyllo will extend about 1 inch over tops of ramekins).
6. Place ramekins on a baking sheet.
7. Bake at 350 for 20 minutes or until lightly browned and crisp. Cool in ramekins on a wire rack. Carefully remove phyllo baskets from ramekins.Just before serving, spread about 1 tablespoon cheese mixture into the bottom of each phyllo basket.
8. Combine peaches and melted jelly, tossing to coat. Spoon about 1/2 cup peach mixture into each phyllo cup.
9. Sprinkle evenly with powdered sugar.
10. Serve immediately.