Ingredients

4 servings

　　1/4 cup (2 ounces) sliced almonds

　　2 sheets (14 x 9 inches) phyllo dough (available in the freezer section), thawed

　　Butter-flavored cooking spray

　　2 teaspoons sugar

　　1 ripe peach, pitted and finely chopped

　　1/2 cup whipped cream cheese

　　Ground cinnamon or nutmeg

　　

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

　　

Step 2

Put the almonds into a bag and crush them with your hand. Lay one sheet of phyllo onto a work surface and spray it with cooking spray. Sprinkle about 1/2 teaspoon sugar over the phyllo, along with a small handful of crushed almonds. Lay the second phyllo sheet over the top, spray it, and top with another 1/2 teaspoon of sugar and more almonds, reserving the remaining almonds to garnish the dessert. Cut the phyllo into quarters. Transfer the pieces to the baking sheet. Using your fingers, “scrunch” each piece to give it a ruffled appearance. Bake the phyllo just until brown, about 5 minutes. (Watch carefully—these can burn easily!)

　　

Step 3

Meanwhile, put the peach pieces into a bowl and stir in the remaining teaspoon of sugar. Mash part of the peaches with a fork to get the juices flowing and let the fruit sit for a few minutes. Transfer about one third of the peaches to another bowl along with the cream cheese. Stir the mixture vigorously until the cheese is smooth.

　　

Step 4

To serve, put a crispy phyllo piece on each of 4 plates. Top each with one fourth of the cheese mixture, then one fourth of the sweetened peaches. Sprinkle with cinnamon or nutmeg.

　　Rachael Ray's 30-Minute Get Real Meals