Ingredients: 2 8oz bricks of cream cheese 1 10oz jar of E. Waldo Ward's Jalapeno Pepper Jelly 1 stick butter (8 Tbsp), melted 1 lb frozen phyllo (fillo) dough (thawed, 16 sheets)
Directions: 1Remove phyllo from freezer and gently unroll. Tear a large piece of wax paper and place on counter.
2Take two sheets of phyllo dough and brush liberally with butter (cover remaining dough with damp cloth to prevent drying).
3Stack the two buttered sheets and then stack two more buttered sheets (you will now have four layers).
4Cut pastry sheet into 24 equal squares. Repeat with remaining sheets, remember to keep unused phyllo covered.
5Press each square into a greased mini muffin tin.
6Bake at 375 degrees until golden brown (about 9-15 minutes).
7Fill each baked tart with 1 tsp of cream cheese. Top cream cheese tart with 1/2 tsp of E. Waldo Ward Pepper Jelly. Do not overfill tarts.
8Place filled tarts on cookie sheet and bake at 350 for 7-10 minutes and serve warm. Tarts may be baked in advance but don't fill until serving time. Empty baked tart shells may be refrigerated or kept in freezer.
