Easy Phyllo Pastry Tarts with Hot Pepper Jelly
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- sheets frozen phyllo pastry dough, thawed
- 3 Tbsp
- butter, melted
- 8 oz
- cream cheese, softened
- 1 jar(s)
- pepper jelly
1Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
2Brush a thin layer of butter on one sheet and stack the other sheet on top.
Cut the stacked sheet in half length wise. You will now have two long rectangles.
3(A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
You will then have a 7 x 11 pastry sheet with four layers.
4Cut that into 12 equal squares.
Press each square into a greased mini muffin tin.
5Bake at 350 degrees until golden brown, about 10-15 minutes.
Repeat with remaining sheets, remembering to keep unused sheets covered.
Shells may be frozen at this point or filled and ready to serve.
6To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
Top with 1/2 to 1 tsp of jelly.
May be served as is or baked for 10 minutes and served warm.