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1
Preheat oven to 400°F.
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2
Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
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3
In a microwave-safe bowl, melt butter. Set aside.
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4
In a small bowl, combine sugar and cinnamon. Set aside.
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5
Place one regular-sized 12-cup muffin pan nearby.
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6
Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
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7
Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
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8
Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
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9
With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
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10
Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
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11
Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
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12
Serve warm and enjoy!
