Little phyllo cheesecakes
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Sheets commercial frozen phyllo pastry; thawed | |
| ½ | cup | Butter or margarine; melted |
| 9 | ounces | Cream cheese; softened |
| ½ | cup | Sifted powdered sugar |
| 1½ | teaspoon | Grated orange rind |
| 1 | tablespoon | Orange juice |
| ½ | cup | Orange marmalade |
| 2 | teaspoons | Orange juice |
Directions
Place one sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter. Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter. Repeat to make another stack of 4 sheets phyllo. Cut each stack of phyllo into 3-inch squares using kitchen shears.
Brush miniature muffin cups with melted butter. Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell. Bake at 350°F for 8 to 10 minutes or until golden. Gently remove from pan, and let cool on wire racks.
Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth. Spoon 1½ teaspoons cream cheese mixture into each pastry shell.
Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with ½ teaspoon orange marmalade mixture.
Yield: 40 pastries.
Note: Phyllo shells may be made up to 2 days in advance, and stored in an airtight container. Fill shells up to 4 hours before serving, and keep chilled until ready to serve.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998