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I make my own pepper jelly with bell, jalapeno, serrano, and habanero peppers, so it;s got a good kick. For the filling, I also use a mix of sour cream and cream cheese, and top with a cilantro leaf. YUM!
I took this to a Christmas party using the shortcut idea of puff pastry sheets. What an easy hit! They baked for about 10 minutes, I let them cool for about 5, then spooned a dab of jelly on top. They were one of the first things gone. A convenient way to make a tasty traditional appy into a finger-food!
I made these using puff pastry. I cut it into 2 inch squares and pressed it into mini muffin and put a 1/2 inch square of cream cheese in on top of it. I baked it according to the puff pastry directions and then put a tsp of pepper jelly on top after baking. These were super yummy both warm and cold.
When I saw this I was so excited I LOVE cream cheese with red pepper jelly this makes it such an easy to eat appitizer i made it for a girls movie night as well! I will make this again and again!!! (mine also bakes in about 8-9 mins) I HIGHLY RECOMEND THIS!!
Made these for our New Year's appy and was pleased at how easy it went together and how pretty it looked on the plate. I used a habenero jelly and it went well with the cream cheese. I think next time I might use Trojan's idea and mix with sour cream for some extra flavor.
These were great. I normally make one big package as an appetizer with brie and hot pepper jelly that I seal by twisting the dough at the top. The contents can then be scooped out onto crackers. I have often wanted to make individual packages as a first course because they are so elegant and easy at the final moment. Thanks for sharing.
Well I thought these would be fun to make and take to our ballhockey party. I used 4 silicone mini muffin trays. I thought that would be plenty for a group of 15 women. Boy was I wrong!!! The first bunch out of the oven was gone by the time I put the next bunch in. And I've had to make them 3 times since. Thanks so much Pamela. I know this will be the "nibblie" I'm asked to bring to ever function. Thanks, Deb
EDIT: I took one wonton out of the freezer, placed it on a napkin and microwaved for 15 seconds...it reheated wonderfully. The filling gets a bit hot, but if you let it cool, it would be a great quick appy to store away. I did note that the jelly melted down a bit, so you could always just fill with cream cheese and add the jelly after they reheated. I thought this rocked...simple, tasty and very pretty too! I didn't read the recipe close enough and accidently bought wonton wrappers instead of the phyllo dough, so I had a minor adjustment. I used a pizza cutter to cut each wrapper into 4, pressed them into a greased mini muffin pan and baked for 8 minutes at 350 degrees. Then I softened the cream cheese and put it into a piping bag and piped it into each cooled shell. Then I spooned a bit of jalapeno tangerine jelly on top and they were crunchy and creamy all at the same time! I stuck a few leftover in the freezer, so I'll report back when I thaw them out and let you all know how they handled it. Thanks for a really creative appetizer Pamela!
So easy, I found spinach pastry cups in my stores freezer section, so I had 2 color shells and I got red and green jelly,they were really pretty and tasted even better. Thank You Pamela!!!
One of my September long weekend offerings... and Pamela you did it again - an absolute winner! The shells were a make ahead for me and made for an easy appetizer that made for ohhs and ahhs! So impressed the guests. I also filled some with crab filling topped with the pepper jelly. Yes like the previous reviewers said - great presentation - a wow and an all out outstanding appetizer! Thank you for sharing.