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1
Position an oven rack in the middle of the oven; heat the oven to 325u00b0F. Lightly butter six large (10-oz.) Pyrex custard cups, ramekins, or large muffin tins.
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2
Combine the butter, sugar, and salt in a small saucepan. Cook over medium heat, stirring often, until the butter is melted and the mixture is combined, about 2 minutes.
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3
Brush one sheet of the phyllo dough with some of the butter mixture. Sprinkle evenly with 1 tablespoon of the pistachios. Lay a second sheet of dough directly on top of the first and press gently. Brush the sheet with another tablespoon of pistachios evenly over the phyllo. Cover with a third sheet of phyllo and press gently. Brush again with the butter mixture and sprinkle with the remaining pistachios. Top with a fourth and final layer of phyllo and press gently.
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4
Cut the stack of phyllo dough sheets into six 5-1/2-inch squares. Set the six custard cups on a baking sheet. Gently ease a phyllo square into a cup so the bottom fits snugly and the sides form a cup shape. Repeat with the rest of the phyllo.
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5
Bake for 15 to 18 minutes, or until lightly browned and crispy. Cool before serving.
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6
In a small saucepan, simmer the limeade with cornstarch until thickened. Toss with peaches.
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7
Mix together the whipped cream and yogurt.
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8
Place phyllo cups on a small serving plate. Spoon in cream filling and then spoon peach mixture on top. Garnish with additional pistachios, if desired.
