2block of cream cheese
1 10oz jar of E. Waldo Ward's Jalapeno Pepper Jelly - Medium Hot (or any of our
three degrees of heat)
1 stick butter (8 Tbsp), melted
1 lb frozen phyllo (fillo) dough (thawed, 16 sheets)
1 Remove phyllo from freezer and gently unroll. Tear a large piece of wax paper and place on counter.
2 Take two sheets of phyllo dough and brush liberally with butter (cover remaining dough with damp cloth to prevent drying).
3 Stack the two buttered sheets and then stack two more buttered sheets (you will now have four layers).
Cut pastry sheet into 24 equal squares. Repeat with remaining sheets, remember to keep unused phyllo covered.
5 Press each square into a greased mini muffin tin.
6 Bake at 375 degrees until golden brown (about 9-15 minutes).
7 Fill each baked tart with 1 tsp of cream cheese. Top cream cheese tart with 1/2 tsp of E. Waldo Ward Pepper Jelly. Do not overfill tarts.
8 Place filled tarts on cookie sheet and bake at 350 for 7-10 minutes and serve warm. Tarts may be baked in advance but don't fill until serving time.
Empty baked tart shells may be refrigerated or kept in freezer.
Serves 10-20 people