Prep
15-30 mins
Cook
20 MIN
Calories
130
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.