Cream Cheese And Pepper Jelly Phyllo Cups Food

CREAM CHEESE AND PEPPER JELLY

Steps:

• Place cream cheese on a serving plate. Top with pepper jelly (you might not need the entire jar - just pile it on top in a thick layer, allowing some to fall over the edges). Spread on crackers.

CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

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!

JALAPENO POPPER CUPS

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.

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• 1. Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• 2. Brush a thin layer of butter on one sheet and stack the other sheet on top. Cut the stacked sheet in half length wise. You will now have two long rectangles.
• 3. (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.
• 4. Cut that into 12 equal squares. Press each square into a greased mini muffin tin.
• 5. 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.
• 6. 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.

MINI CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

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.

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

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.