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easy phyllo pastry tarts with hot pepper jelly

(1 rating)
Recipe by
Trudy Glackin
Georgetown, TX

A more festive way of serving Cream Cheese with Pepper Jelly poured over it for an appetizer - Made this for a Holiday gathering and used a Red and a Green Pepper Jelly for the topping - The Christmas colors were great and the tarts disappeared from the plate - Gave the recipe to a lot of people that night.

(1 rating)
yield 24 serving(s)
prep time 20 Min
cook time 15 Min

Ingredients For easy phyllo pastry tarts with hot pepper jelly

  • 8
    sheets frozen phyllo pastry dough, thawed
  • 3 Tbsp
    butter, melted
  • 8 oz
    cream cheese, softened
  • 1 jar
    pepper jelly

How To Make easy phyllo pastry tarts with hot pepper jelly

  • 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. 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.
  • 4
    Cut that into 12 equal squares. Press each square into a greased mini muffin tin.
  • 5
    Bake 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.
  • 6
    To 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.

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