Mini Cream Cheese And Pepper Jelly Phyllo Cups Recipes

CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

Steps:

• Preheat oven to 350°F. Line up phyllo cups on a baking sheet.
• Cut 1/2 of a block of cream cheese into 15 small cubes. To make this easier, freeze your cream cheese for about half an hour before cutting. Place each little cube of cream cheese into a phyllo cup.
• Bake for 5 to 7 minutes. Remove from oven and use the back of a spoon to press down the warm, softened cream cheese.
• Add a small spoonful of pepper jelly to each phyllo cup. Top with a pecan half. Sprinkle with sea salt
• Return to the oven for 3 minutes.
• Optional: Garnish with thyme sprigs or diced parsley!

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• Brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half.
• (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Repeat with remaining sheets, remembering to keep unused sheets covered.
• Shells may be frozen at this point or filled and ready to serve.
• To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• Top with 1/2 to 1 tsp of jelly.
• May be served as is or baked for 10 minutes and served warm.