Easy Phyllo Pastry Tarts with Hot Pepper Jelly

Recipe by Pamela
READY IN: 35mins
YIELD: 48 tarts


  • 8
    sheets frozen phyllo pastry sheets, thawed
  • 3
    tablespoons butter, melted
  • 1
    (250 g) package cream cheese
  • 1
    jar hot pepper jelly (available at the deli or make your own with Hot Pepper Jelly recipe 58516 or Spicy Habenaro Jelly re)


  • Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
  • Brush a thin layer of butter on one sheet and stack the other sheet on top.
  • Cut the stacked sheet in half.
  • (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
  • You will then have a 7 x 11 pastry sheet with four layers.
  • Cut that into 12 equal squares.
  • Press each square into a greased mini muffin tin.
  • Bake at 350 degrees until golden brown, about 10-15 minutes.
  • Repeat with remaining sheets, remembering to keep unused sheets covered.
  • Shells may be frozen at this point or filled and ready to serve.
  • To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
  • Top with 1/2 to 1 tsp of jelly.
  • May be served as is or baked for 10 minutes and served warm.