Easy Phyllo Pastry Tarts With Hot Pepper Jelly

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 8 sheets frozen phyllo pastry sheets, thawed
• 3 tablespoons butter, melted
• 1 (250 g) package cream cheese
• 1 jar hot pepper jelly (available at the deli or make your own with hot pepper jelly recipe 58516 or spicy habenaro jelly re)

Recipe

• 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.
• 3 cut the stacked sheet in half.
• 4 (a pizza cutter works great for this) brush one rectangle with butter and place the other one on top.
• 5 you will then have a 7 x 11 pastry sheet with four layers.
• 6 cut that into 12 equal squares.
• 7 press each square into a greased mini muffin tin.
• 8 bake at 350 degrees until golden brown, about 10-15 minutes.
• 9 repeat with remaining sheets, remembering to keep unused sheets covered.
• 10 shells may be frozen at this point or filled and ready to serve.
• 11 to fill: place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• 12 top with 1/2 to 1 tsp of jelly.
• 13 may be served as is or baked for 10 minutes and served warm.