Easy Phyllo Pastry Tarts with Hot Pepper Jelly

5.00 (17)
⏱ 35 mins 🍽 48 tarts 🏷 Spreads

These delightful tarts make an excellent appetiser for any gathering. The crisp, buttery phyllo shells are filled with a cool cream cheese centre and a dollop of vibrant hot pepper jelly. They can be assembled in advance, with the option to bake them warm just before serving. Ideal for festive occasions, you can tailor the jelly colour to match your event's theme. This recipe yields 48 individual bites.

Easy Phyllo Pastry Tarts with Hot Pepper Jelly

Ingredients

  • 8 sheets frozen phyllo pastry sheets, thawed
  • 3 tablespoons butter, melted
  • 1 (250 g) package cream cheese
  • 1 jar hot pepper jelly (available at the deli or make your own with Hot Pepper Jelly recipe 58516 or Spicy Habenaro Jelly re)

Method

  1. Use two pastry sheets, keeping the remainder covered with a damp cloth.
  2. Lightly brush one sheet with melted butter and layer the second sheet on top.
  3. Slice the stacked pair in half.
  4. Butter one of the resulting rectangles and stack the second rectangle on it.
  5. This creates a pastry sheet measuring 7 x 11 with four layers.
  6. Slice this sheet into 12 identical squares.
  7. Fit each square into a greased mini muffin tin cup.
  8. Bake at 350 degrees for 10-15 minutes or until golden.
  9. Repeat the process with the remaining pastry sheets, keeping them covered.
  10. The baked shells can now be frozen or filled for serving.
  11. For filling, add 1/2- 1 teaspoon of cream cheese to each tart.
  12. Finish with 1/2 to 1 tsp of pepper jelly on top.
  13. They can be served immediately or baked for 10 minutes and served warm.

Nutrition (per serving)

Sodium38400 mg

Recipe details

CategorySpreads
AuthorPamela