Brush one sheet of phyllo dough with some of the melted margarine or butter. Top with remaining phyllo dough sheet; repeat brushing. Cut phyllo in half crosswise and stack one rectangle atop the other, making a 12x8-1/2-inch 4-sheet stack. Cut phyllo stack lengthwise in half; cut crosswise into 3 pieces (6 squares total), each about 4 inches square.

Press one square stack into each of 6 greased muffin cups. Bake in a 350 degree F oven for 12 to 15 minutes or until golden. Remove from muffin cups and cool completely on a wire rack.

For filling, in a saucepan combine figs, water, raisins, orange juice, sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in peaches. Cook, uncovered, about 2 minutes more or until peaches are tender, stirring occasionally.

Stir cold water into cornstarch. Stir into filling. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. To serve, spoon warm filling into phyllo shells. Top with a dollop of sour cream. If desired, sprinkle lightly with cinnamon. Makes 6 servings.

Bake the phyllo cups up to several weeks ahead. Carefully pack the delicate cups in a freezer container and freeze. When you're ready to use them, let the cups thaw at room temperature a few minutes.