Cranberry Hot Pepper Jelly Cream Cheese Cups
Delightful appetizers combining sweet cranberry hot pepper jelly and creamy cheese in crispy phyllo cups, perfect for any gathering.
Ingredients
Main Ingredients
- 1 block cream cheese (softened to room temperature) Ensure this is softened for easy mixing.
- ½ cup cranberry hot pepper jelly Can substitute with other fruit-based hot jellies.
- 1 package mini phyllo cups Available in the frozen section.
- to taste salt and pepper Season to enhance flavor.
- for garnish Chopped fresh herbs (like parsley or chives) Add freshness and color.
Instructions
Preparation
- Gather all your ingredients before starting the recipe.
- Take the cream cheese out of the fridge to soften and preheat your oven to 350°F (175°C).
Baking Phyllo Cups
- Place the mini phyllo cups on a baking sheet in a single layer.
- Bake in the preheated oven for about 10 minutes until the edges turn golden brown.
Mixing Cream Cheese
- In a mixing bowl, add softened cream cheese and mix until smooth and spreadable.
Seasoning Cream Cheese
- Add salt and pepper to taste and mix to enhance the flavor.
Filling Phyllo Cups
- Once the phyllo cups are baked and cooled slightly, spoon a generous dollop of the cream cheese mixture into each cup.
Topping with Jelly
- Add a teaspoon of cranberry hot pepper jelly on top of the filled cups.
Final Baking
- Place the filled cups back in the oven for about 5 minutes until the jelly is warmed and the cream cheese is slightly melty.
Garnishing and Serving
- Remove the cups from the oven, allow them to cool for a minute, and garnish with chopped herbs before serving.
Notes
Serve at holiday parties or casual gatherings. Experiment with different jellies and cheeses based on preference.