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Mini Cream Cheese and Pepper Jelly Phyllo Cups

Prep Time:
20 min

Total Time:
40 min

Makes:
3 dozen phyllo cups or 12 servings, 3 phyllo cups each

What You Need

6 frozen phyllo sheets, thawed

2 Tbsp. butter, melted

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

6 Tbsp. 30 Minutes to Homemade SURE.JELL Hot Pepper Freezer Jelly

Make It

PREHEAT oven 350°F. Place 1 of the phyllo sheets on work surface. Brush with butter; top with second phyllo sheet. Brush top 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 into each of 36 miniature (1-1/2-inch) muffin cups.

ADD 1 cream cheese cube to each cup. Bake 20 min. or until cream cheese is melted and pastry is golden brown.

TOP each serving with 1/2 tsp. 30 Minutes to Homemade SURE.JELL® Hot Pepper Freezer Jelly.

Kraft Kitchens Tips

Size It Up

Select a few of your favorite appetizers rather than sampling one of each to save room for your entrée.

Storage Know-How

Leftover phyllo sheets can be wrapped tightly and refrozen until ready to use.

Make it Easy

Prepare as directed, using purchased jalapeno jelly.

K:46161v1 :74019

(14)

Rated

by cbooth1215 on 7/8/2008
" Okay, it tasted great! But it was so difficult to make. Phyllo dough was horrible to work with. I figured out a better way to make them than using melted butter. Take some butter flavored cooking spray and spray the phyllo dough instead of using the butter. It worked out much better. But I still hated cutting the phyllo dough. I'm just going to stick to a stick of cream cheese with jalapeno jelly on top with some triscuits! It works out much better."