Phyllo Cups with Cream Cheese and Red Pepper Jelly

6 sheets phyllo pastry dough

2 tbsp butter melted

Heat oven to 350

Brush 1 phyllo sheet with melted butter, top with second phyllo sheet and brush top layer with butter as well.

Cut  into 24, 2" squares. Stack 2 squares on an angle to make it 4 sheets thick.

Press stacked squares into a mini muffin tin, to form a "cup" shape. 

Bake 20 minutes, until brown.

Filling

1 pkg cream cheese

3 tbsp sour cream (optional)

red pepper jelly

Option 1: Cut cream cheese into tiny cubes, place one cube in each phyllo cup and top with a little Red Pepper Jelly.

Option 2: Whip cream cheese with 3 tbsp sour cream until smooth. Spoon a little of the filling into each phyllo cup and top with Red Pepper Jelly

Enjoy!

I chose to whip the cream cheese with the sour cream, they were delicious and a huuuge hit