Peaches and Cream in Pistachio Phyllo Cups

Position an oven rack in the middle of the oven; heat the oven to 325°F. Lightly butter six large (10-oz.) Pyrex custard cups, ramekins, or large muffin tins.

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.

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.

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.

Bake for 15 to 18 minutes, or until lightly browned and crispy. Cool before serving.

In a small saucepan, simmer the limeade with cornstarch until thickened. Toss with peaches.

Mix together the whipped cream and yogurt.

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.