MINI CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS
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
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
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