Preheat oven to 350° F. Lightly brush one sheet of phyllo dough with melted butter. Lay another phyllo sheet on top; lightly brush with melted butter. Cut phyllo in half lengthwise and stack atop each other to make four layers. Slice lengthwise again, and cut each length of phyllo into 6 pieces, each about 4 inches square. Press stacks into muffin cups. Bake for 12 minutes, or until golden. Gently remove from muffin cups and allow to cool.
In a saucepan combine figs, 1/2 cup water, raisins, orange juice, sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in peaches. Cook, about 5 minutes more or until peaches are tender, stirring occasionally.
In a cup or small bowl, combine 1 T. water and 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. Sprinkle lightly with cinnamon.