Easy Phyllo Pastry Tarts with Hot Pepper Jelly

Trudy Glackin


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 vote
20 Min
15 Min


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.

About this Recipe

Other Tag: Quick & Easy
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