Ingredients
Scale
- 1 box (15-count) mini phyllo shells
- 4 oz cream cheese, softened
- 1/4 cup red pepper jelly
- Fresh thyme leaves or chopped green onion (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the phyllo shells on a baking sheet.
- Fill each shell with about 1 teaspoon of cream cheese.
- Top each with about 1/2 teaspoon of red pepper jelly.
- Bake for 5–7 minutes or until the shells are crisp and the cream cheese is warmed.
- Remove from oven and garnish with fresh thyme or green onion, if using.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, place in the oven at 350°F (175°C) for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 100
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg