Quick Peach and Mascarpone Phyllo Cups

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini phyllo pastry cups filled with lightly sweetened mascarpone cream and topped with fresh, juicy peach slices. This italian-inspired desserts ready in about 32 minutes layers sheets phyllo dough sheets, melted unsalted butter, mascarpone cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 12 Italian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Brush 12 sheets of phyllo dough individually with 4 tbsp melted unsalted butter, stacking them in layers, then cut into 3-inch squares and gently press 3-4 layered squares into each cup of a mini muffin tin.
  2. Step 2: Bake the phyllo cups for 10-12 minutes until golden and crisp. Remove from oven and cool completely in the tin.
  3. Step 3: In a medium bowl, whisk 1 cup mascarpone cheese with 3 tbsp powdered sugar and 1 tsp vanilla extract until smooth and fluffy.
  4. Step 4: Toss 2 medium thinly sliced ripe peaches with 1 tsp lemon juice to prevent browning.
  5. Step 5: Spoon about 1 tbsp of mascarpone mixture into each cooled phyllo cup, then top with 2-3 peach slices. Drizzle 2 tbsp honey evenly over the assembled cups before serving.

Equipment for this recipe

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Frequently asked questions

How long does Quick Peach and Mascarpone Phyllo Cups take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Quick Peach and Mascarpone Phyllo Cups?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Quick Peach and Mascarpone Phyllo Cups?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Peach and Mascarpone Phyllo Cups for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Peach and Mascarpone Phyllo Cups?

Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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