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| Recipe - Jalapeno Jelly Cheese Tarts |
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Submitted by:
E. Waldo Ward & Son staff "
A tasty appetizer
and so easy to make.
" |
Ingredients:
2
block 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 |
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