Easy Phyllo Pastry Tarts with Hot Pepper Jelly
- sheets frozen phyllo pastry dough, thawed
- 3 Tbsp
- butter, melted
- 8 oz
- cream cheese, softened
- 1 jar(s)
- pepper jelly
Cut the stacked sheet in half length wise. You will now have two long rectangles.
You will then have a 7 x 11 pastry sheet with four layers.
Press each square into a greased mini muffin tin.
Repeat with remaining sheets, remembering to keep unused sheets covered.
Shells may be frozen at this point or filled and ready to serve.
Top with 1/2 to 1 tsp of jelly.
May be served as is or baked for 10 minutes and served warm.