Yield: 40 Servings
|8 \N||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|
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