All Recipes

Mini Cream Cheese and Pepper Jelly Phyllo Cups

Prep

15-30 mins

Total

40 MIN

Servings

12 Servings

Have the recipe handy when you serve these impressive cream cheese and pepper jelly appetizers—if only to prove that you did, too, make them at home!

Ingredients

  • 6

    sheets

    frozen phyllo dough, thawed

  • 2

    tbsp

    butter, melted

  • 1

    pkg

    (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes

Instructions

  1. Step 1

    Heat oven 350°F.

  2. Step 2

    Brush 1 phyllo sheet lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses. Repeat with remaining phyllo sheets and butter.

  3. Step 3

    Press 1 stack onto bottom and up side of each of 36 mini muffin pan cups. Fill with cream cheese.

  4. Step 4

    Bake 20 min. or until cream cheese is melted and pastry shells are golden brown.

  5. Step 5

    Top with 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.

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