Description
A warm platter of pepper jelly-topped cream cheese bites that are easy to prepare and perfect for gatherings.
Ingredients
Scale
- 1 box (15-count) mini phyllo shells
- 4 oz (113 g) cream cheese, softened
- 1/4 cup red pepper jelly
- Fresh thyme leaves or chopped green onion (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the mini phyllo shells on a baking sheet in a single layer.
- Using a small spoon or a piping bag, fill each shell with about 1 teaspoon of softened cream cheese. Spread gently to form a small, even mound.
- Top each cream cheese-filled shell with about 1/2 teaspoon of red pepper jelly, letting the jelly sit neatly on top.
- Bake for 5–7 minutes, or until the shells are crisply golden and the cream cheese is warmed through.
- Remove from the oven and immediately garnish with fresh thyme leaves or a bit of chopped green onion.
- Serve warm or at room temperature.
Notes
Use a piping bag for speed and uniformity. If you’re short on time, you can skip the oven and serve chilled.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bite
- Calories: 52
- Sugar: 4.5g
- Sodium: 65mg
- Fat: 2.6g
- Saturated Fat: 1.6g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 15mg