Ingredients:
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)
Directions:
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).
4
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
|