Little phyllo cheesecakes

Yield: 40 Servings

Measure 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

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

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