All Recipes

Mini Cream Cheese and Pepper Jelly Phyllo Cups

Prep

15-30 mins

Total

40 MIN

Servings

12 Servings

Ingredients

6 sheets

frozen phyllo dough, thawed

2 tbsp

butter, melted

1 pkg

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

Instructions

Step 1

Heat oven 350°F.

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.

Step 3

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

Step 4

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

Step 5

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

You May Also Like