Servings: Serves 4-6.
Prep Time: 15 mins
Cook Time: 10-15mins
| Measurement / QTY | Indredients | Notes |
|---|---|---|
| 1 | Maureen’s Gourmet Pepper Jam | |
| 8 | Phyllo(Fillo) Pastry Sheets | Thawed |
| 3 tbsp. | Butter | Melted |
| 1 (250 g) | Cream Cheese |
- 1. Take two sheets of pastry and cover the rest with a damp cloth to keep it from drying out.
- 2. Brush a thin layer of butter on one sheet and then stack it on the other sheet.
- 3. Cut the stacked sheet in half.
- 4. (A pizza cutter works great for this) Brush one rectangle with butter and place the other on top .
- 5. You will then have a 7 x 11 pastry sheet with four layers.
- 6. Cut that into 12 equal squares.
- 7. press each square into a greased mini muffin tin.
- 8. Bake at 350 degrees until golden brown, about 10-15 minutes.
- 9. Repeat with remaining sheets, remember to keep unused sheets covered.
- 10.Shells may be frozen at this point or filled and ready to serve.
- 11. To fill: Place 1/2 to 1 tsp of cream cheese in the center of each tart.
- 12.Top with 1/2 to 1 tsp of Maureens Gourmet Pepper Jam.
- 13. May be served as is or baked for 10 minutes and served warm.