Preheat oven to 350 degrees. Spray eight one-cup muffin tins with cooking spray
Cut each sheet of phyllo pastry into 8 squares
Line each of the 8 muffin tin cups with three squares of pastry, brushing butter in between each layer and on the top and overlapping the sheets at different angles.
Combine almonds, cinnamon and 1/4 cup brown sugar in a small bowl. Sprinkle over each of the 8 pastry cups. Top each one with three more squares of pastry, with butter in between each layer and continue to overlap the sheets at different angles.
Bake for 10 to 15 minutes until golden.
Meanwhile, in a small saucepan, dissolve the remaining 1/4 cup brown sugar in the orange juice. Bring to a boil. Reduce heat and simmer. Add the peaches to the syrup and stir gently to coat them. Simmer for 2 or 3 minutes.
Remove the pastry "flowers" from the muffin tins and with a slotted spoon, remove the peaches from the syrup and distribute evenly in the "flowers" and drizzle the glaze over each flower.
Place all ingredients into a mixer and mix well.
Heat mixture in microwave for about 15 seconds to thin. Drizzle over "flowers".
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|Serving Size: 1 Recipe (1589g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2044 (53%)|
|Amt Per Serving||% DV|
|Total Fat 227.1g||303 %|
|Saturated Fat 116.2g||581 %|
|Monounsaturated Fat 74.3g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 500.4mg||154 %|
|Sodium 1903.6mg||66 %|
|Potassium 2663.3mg||70 %|
|Total Carbohydrate 434.8g||128 %|
|Dietary Fiber 23.4g||94 %|
|Sugars, other 411.4g|
|Protein 42.7g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3873
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