Ingredients:

  • 1 box (6 oz) pre-baked mini phyllo shells
  • 8 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup red pepper jelly
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C) and warm the pre-baked phyllo shells for 3–5 minutes. Place them on a serving platter.
  2. In a medium bowl, beat the softened cream cheese and butter together using a hand mixer until smooth. Fold in the garlic powder and salt.
  3. Transfer the cream cheese mixture into a piping bag and pipe approximately 1 tablespoon of the mixture into each warm phyllo shell, filling nearly to the brim.
  4. In a small bowl, stir the red pepper jelly with lemon juice to loosen the consistency, then spoon approximately 1/2 teaspoon of the jelly onto the center of each filled cup.