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!
What You Need
Original recipe yields 12 servings
6 sheets frozen phyllo dough, thawed
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes
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Let's Make It
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.
Select a few of your favorite appetizers, rather than sampling one of each, to save room for your entrée.
Leftover phyllo sheets can be wrapped tightly and refrozen until ready to use.
Prepare using purchased jalapeño jelly.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.