6 sheets phyllo pastry dough
2 tbsp butter melted
Heat oven to 350
Brush 1 phyllo sheet with melted butter, top with second phyllo sheet and brush top layer with butter as well.
Cut into 24, 2" squares. Stack 2 squares on an angle to make it 4 sheets thick.
Press stacked squares into a mini muffin tin, to form a "cup" shape.
Bake 20 minutes, until brown.
1 pkg cream cheese
3 tbsp sour cream (optional)
red pepper jelly
Option 1: Cut cream cheese into tiny cubes, place one cube in each phyllo cup and top with a little Red Pepper Jelly.
Option 2: Whip cream cheese with 3 tbsp sour cream until smooth. Spoon a little of the filling into each phyllo cup and top with Red Pepper Jelly
|I chose to whip the cream cheese with the sour cream, they were delicious and a huuuge hit|