Mini Cream Cheese and Pepper Jelly Phyllo Cups

• 6 sheets frozen phyllo dough, thawed
• 2 Tbsp. butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes
• 6 Tbsp. 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly

1. Heat oven 350F.
2. Brush 1 phyllo sheet lightly with some of the butter.
3. Cover with second phyllo sheet; brush with butter.
4. Cut into 24 (2-inch) squares.
5. Stack 2 squares, on an angle, to make 4 thicknesses.
6. Repeat with remaining phyllo sheets and butter.
7. Press 1 stack onto bottom and up side of each of 36 mini muffin pan cups.
8. Fill with cream cheese.
9. Bake 20 min.
10. or until cream cheese is melted and pastry shells are golden brown.
11. Top with 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.

phyllo dough, butter, philadelphia cream cheese, minutes

Taken from www.kraftrecipes.com/recipes/mini-cream-cheese-pepper-jelly-phyllo-cups-74019.aspx (may not work)