CREAM CHEESE AND PEPPER JELLY
A Southern classic, this 2-ingredient, 2-minute spread is the easiest appetizer or party snack that you'll ever serve!
Provided by Blair Lonergan
Categories Appetizer
Time 2m
Number Of Ingredients 3
Steps:
- Place cream cheese on a serving plate. Top with pepper jelly (you might not need the entire jar - just pile it on top in a thick layer, allowing some to fall over the edges). Spread on crackers.
Nutrition Facts : ServingSize 1 tablespoon cream cheese with jelly, Calories 90 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 51 mg, Sugar 10 g, UnsaturatedFat 2 g
CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS
The easiest appetizer that's ready in minutes, cream cheese with pepper jelly baked right in a crispy phyllo cup and topped with a toasted pecan! DELISH!
Provided by Courtney
Categories Appetizer
Time 16m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line up phyllo cups on a baking sheet.
- Cut 1/2 of a block of cream cheese into 15 small cubes. To make this easier, freeze your cream cheese for about half an hour before cutting. Place each little cube of cream cheese into a phyllo cup.
- Bake for 5 to 7 minutes. Remove from oven and use the back of a spoon to press down the warm, softened cream cheese.
- Add a small spoonful of pepper jelly to each phyllo cup. Top with a pecan half. Sprinkle with sea salt
- Return to the oven for 3 minutes.
- Optional: Garnish with thyme sprigs or diced parsley!
Nutrition Facts : Calories 64 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 36 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY
A more festive way of serving Cream Cheese with Pepper Jelly poured over it for an appetizer - Made this for a Holiday gathering and used a Red and a Green Pepper Jelly for the topping - The Christmas colors were great and the tarts disappeared from the plate - Gave the recipe to a lot of people that night.
Provided by Trudy Glackin
Categories Appetizers
Time 35m
Number Of Ingredients 4
Steps:
- 1. Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
- 2. Brush a thin layer of butter on one sheet and stack the other sheet on top. Cut the stacked sheet in half length wise. You will now have two long rectangles.
- 3. (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.
- 4. Cut that into 12 equal squares. Press each square into a greased mini muffin tin.
- 5. 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.
- 6. 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.
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