By * Pamela * on January 22, 2004
Photo by ~Leslie~
Photo by ~Leslie~
"I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)"
Serving Size: 1 (445 g)
Servings Per Recipe: 1
"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."
"Being from the South, I love cream cheese and pepper jelly. Loved this recipe and cheated by buying the phyllo mini tarts in the freezer section. I was very surprised how quickly they were eaten considering so many turned up there nose at the word "pepper jelly". Guess they got over it! (I have such a hard time getting my friends to try new stuff!)"
"Wow, this is just outstanding! Very pretty presentation and so easy to do. I did not have mini muffin cups so I had to improvise with regular sized ones. It didn't matter at all, there were none left after our party. Thanks for a real treat Pamela!"
"This was a big hit for our valentines euchre party...I used the phyllo mini tarts already done and filled them and then warmed them up....they were great"
"So incredibly easy and tasty. I didn't have any phyllo dough on hand and had to make a last minute sub. I used a tube of crescent roll dough and cut into squares and pressed into my mini muffin tin. I baked these for until puffed and brown, then added the dollop of cream cheese and topped with jalapeño pepper jelly in a beautiful green shade. These were quick to disappear on my appy buffet at my holiday party. "
"I have always loved the cream cheese/pepper jelly combo, but it is an awkward appetizer to serve, unless of course you use this recipe! It is exremely easy and tasty, it was a big hit at girls movie night! I found the shells baked in about 8 min (maybe my oven is hotter) Just keep an eye, you don't want them too brown. I served them cold- Thanks Pamela! definatly a keeper!"
"YUM, YUM, YUM! Made these for our annual Halloween costume party. I at least doubled the recipe because it was so fun making the little phyllo cups. Everybody loved them. This will be one of my standard appetizer party recipes. Thank you for the recipe."