Strawberry and Cream-Cheese Pastry Cups

• 20 small packaged pastry cups, each about two inches in diameter (see note)
• 1/4 cup red currant jelly
• 1/4 pound soft cream cheese, Philadelphia style
• 20 small, red ripe strawberries, stems removed

1. Arrange the pastry cups on a flat dish.
2. Heat the jelly in a small heavy saucepan until melted.
3. Brush the inside of each pastry cup with a light coating of jelly.
4. Cut the cheese into 20 equal-size pieces, each about one teaspoon.
5. Add one piece of cheese to each pastry cup.
6. Flatten each piece to fill each cup and to smooth over the top.
7. Top each cheese-filled pastry cup with a strawberry.
8. Brush the top of each strawberry all around with the melted jelly.

pastry, red currant, cream cheese, strawberries

Taken from cooking.nytimes.com/recipes/2302 (may not work)