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Mini Cream Cheese and Pepper Jelly Phyllo Cups

Prep Time:

20 min

Total Time:

40 min

Makes:

3 doz. 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!

HEAT oven 350°F.

BRUSH 1 phyllo sheet 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-Wise

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

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Rated

by mbng on 8/2/2009
" I've made this twice now for 2 different parties. Both times the appetizer disappeared quickly. I used the prebaked shells and I did not heat the cream cheese. I just spooned a bit of cream cheese in each cup and topped with hot pepper jelly. So quick and easy. Great recipe!!"