Mini Cream Cheese And Pepper Jelly Phyllo Cups Recipes

MINI CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

Mini Cream Cheese and Pepper Jelly Phyllo Cups image

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!

Provided by My Food and Family

Categories Bread

Time 40m

Yield 12 servings

Number Of Ingredients 3

Ingredients

6 sheets frozen phyllo dough, thawed
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes

Steps:

Heat oven 350°F.
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.
Press 1 stack onto bottom and up side of each of 36 mini muffin pan cups. Fill with cream cheese.
Bake 20 min. or until cream cheese is melted and pastry shells are golden brown.
Top with 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 7 g, Protein 2 g

CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

Cream Cheese and Pepper Jelly Phyllo Cups image

The easiest appetizer that's ready in minutes, cream cheese with pepper jelly baked right in a crispy phyllo cup and topped with a toasted pecan! DELISH!

Provided by Courtney

Categories Appetizer

Time 16m

Number Of Ingredients 6

Ingredients

15 phyllo cups ((aka phyllo shells, fillo shells))
4 ounces cream cheese
1/4 cup red pepper jelly ((or pepper jelly of choice!))
15 pecan halves (toasted)
1 pinch sea salt
1 tbsp Fresh Herbs (thyme, parsley, etc) (chopped (optional))

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!

Nutrition Facts : Calories 64 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 36 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Easy Phyllo Pastry Tarts with Hot Pepper Jelly image

I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)

Provided by Pamela

Categories Spreads

Time 35m

Yield 48 tarts

Number Of Ingredients 4

Ingredients

8 sheets frozen phyllo pastry sheets, thawed
3 tablespoons butter, melted
1 (250 g) package cream cheese
1 jar hot pepper jelly (available at the deli or make your own with Hot Pepper Jelly recipe 58516 or Spicy Habenaro Jelly re)

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.

JALAPENO POPPER CUPS

Jalapeno Popper Cups image

Didn't have enough Jalapenos to make full out poppers, but improvised for a creamy and spicy appetizer. You'll want to eat them right away, but they will be molten hot so be careful!

Provided by Jessina

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 30m

Yield 12

Number Of Ingredients 6

Ingredients

12 mini phyllo tart shells
4 ounces cream cheese, softened
½ cup shredded Cheddar cheese
2 jalapeno peppers, seeded and chopped
1 tablespoon hot pepper sauce
bacon bits

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 81.4 calories, Carbohydrate 3 g, Cholesterol 16.6 mg, Fat 6.2 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 153 mg, Sugar 0.1 g

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