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Ginger Peach Hand Pies

Test Description


  1. In heavy-bottom skillet set over medium-high heat, combine peaches, mango, 3 tbsp Organic Stevia, lemon juice, ginger, turmeric, vanilla, cinnamon and nutmeg; bring to boil. Reduce heat to medium; cook, stirring frequently, for about 5 minutes or until fruit is tender and juices have thickened. Let cool completely. Stir in almonds.
  2. Preheat oven to 375°F. On work surface, lay 1 sheet phyllo with one long side facing you; brush lightly with oil. Top with another sheet of phyllo, brushing lightly with oil (keep remaining sheets covered with damp towel). Cut into 4 strips crosswise, each about 4 inches wide.
  3. Two inches from bottom, place two heaping tablespoonfuls of peach mixture on 1 strip; fold right bottom corner over to enclose filling and form triangle. Continue folding up length of strip in triangles. Repeat with remaining strips to form 3 more pies.
  4. Place on baking sheet and cover with tea towel; repeat with remaining phyllo and filling to make 4 more pies. Brush pies with oil; sprinkle with remaining Organic Stevia.
  5. Bake for 15 to 18 minutes or until golden brown. Let cool for 5 minutes.

Tip: For a change, try apples and pears instead of peaches and mango.


  • 4 cups chopped fresh or frozen peaches
  • 1 cup chopped fresh or frozen mango
  • 1/4 cup Wholesome Organic Stevia, divided
    Organic Stevia
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  • 3 tbsp lemon juice
  • 1 tbsp minced fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch nutmeg
  • 1/4 cup sliced almonds
  • 4 sheets phyllo pastry
  • 3 tbsp olive oil