These Sweet-Heat Pepper Jelly & Cream Cheese Phyllo Cups are bite-sized, bakery-beautiful appetizers that bring creamy, tangy richness and a pop of sweet spice in every crisp, flaky bite. Buttery phyllo shells cradle a smooth, herbed cream cheese filling, finished with a jewel-like spoonful of pepper jelly for an easy party starter that looks fancy with minimal effort.
Ingredients
- 1 package (12 oz) phyllo dough, thawed
- Cooking spray or melted butter, for brushing
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup sweet-heat pepper jelly
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin and set aside.
- Unroll the thawed phyllo dough and cover it immediately with a slightly damp kitchen towel to keep it from drying out.
- Place one sheet of phyllo on a clean work surface. Lightly brush with melted butter or spray with cooking spray.
- Lay a second sheet of phyllo directly on top and repeat the brushing or spraying. Continue layering until you have 4 sheets stacked, each lightly coated.
- Using a sharp knife or pizza cutter, cut the stacked phyllo into roughly 4 x 4-inch squares (adjust size to fit your mini muffin cups).
- Gently press each phyllo square into the cups of the prepared mini muffin tin to form small cups, pleating the edges as needed.
- Bake the phyllo cups in the preheated oven for 10–12 minutes, or until golden brown and crisp. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- While the cups cool, make the filling: In a mixing bowl, combine the softened cream cheese, sour cream, chopped green onions, garlic powder, and salt.
- Beat or stir until the mixture is smooth, creamy, and well combined.
- Once the phyllo cups are cool, spoon or pipe the cream cheese mixture into each cup, filling generously.
- Top each filled phyllo cup with about 1 teaspoon of sweet-heat pepper jelly, letting it gently mound over the filling.
- Serve immediately for maximum crispness, or refrigerate for up to 2 hours before serving.
Variation
- Swap the sweet-heat pepper jelly for fig jam, apricot preserves, or hot honey for a different sweet-savory profile.
- Add a savory twist by stirring in finely shredded cheddar, feta, or pepper jack cheese to the cream cheese mixture before filling the cups.
- Garnish with toppings like crispy bacon bits, chopped candied jalapeños, or toasted nuts for extra texture and flavor.
Cooking Notes
- Phyllo browns quickly, so keep an eye on the cups during the last few minutes of baking to avoid burning the delicate edges.
- If your phyllo cracks while shaping, gently press an extra small piece into the cup with a dab of butter to patch thin spots.
- For ultra-smooth filling, beat the cream cheese and sour cream together first, then fold in the green onions and seasonings.
Serving Suggestions
- Arrange the phyllo cups on a tiered platter with fresh herbs or microgreens scattered around for a pretty presentation.
- Serve alongside a cheese board, cured meats, and nuts as part of an elegant appetizer spread.
- Pair with sparkling wine, a crisp white, or a light cocktail to balance the rich, creamy, and sweet-heat flavors.
Tips
- Work with a few sheets of phyllo at a time, keeping the rest covered so they don’t dry out and tear.
- For neat, bakery-style cups, use a piping bag or zip-top bag with the corner snipped off to pipe the cream cheese filling into the shells.
- If you need to hold them longer, bake and cool the cups ahead, store in an airtight container at room temperature, and fill just before serving.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Nutritional Information (Per Serving)
- Calories: 150 kcal
- Protein: 3 g
- Sodium: 200 mg
Frequently Asked Questions
- Can I bake the phyllo cups ahead of time?
– Yes. You can bake the empty phyllo cups 1–2 days ahead. Once cooled, store them in an airtight container at room temperature, then fill and top with pepper jelly just before serving. - How do I keep the phyllo cups from getting soggy?
– Make sure the cups are fully baked and completely cool before filling. Avoid overfilling with the cream mixture or jelly, and if possible, assemble close to serving time. - Can I use store-bought phyllo shells instead of making my own?
– Absolutely. Pre-made mini phyllo shells are a great shortcut. Simply bake them briefly to crisp up if needed, then fill with the cream cheese mixture and top with pepper jelly. - Can I serve these cold?
– Yes. These are delicious at cool room temperature or lightly chilled. Just note that the longer they sit after filling, the softer the shells may become, so enjoy them within a few hours for best texture.
Conclusion
Sweet-Heat Pepper Jelly & Cream Cheese Phyllo Cups deliver everything you want in a party bite: buttery crunch, cool creaminess, and a bright, spicy-sweet finish. They look elegant, yet come together with simple ingredients and straightforward steps. Make the shells ahead, fill before guests arrive, and watch these little jewels disappear from the platter.
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Sweet-Heat Pepper Jelly & Cream Cheese Phyllo Cups
- Total Time: 32 minutes
- Yield: About 24 phyllo cups 1x
- Diet: Vegetarian
Description
These Sweet-Heat Pepper Jelly & Cream Cheese Phyllo Cups are bite-sized, bakery-beautiful appetizers that bring creamy, tangy richness and a pop of sweet spice in every crisp, flaky bite. Buttery phyllo shells cradle a smooth, herbed cream cheese filling, finished with a jewel-like spoonful of pepper jelly for an easy party starter that looks fancy with minimal effort.
Ingredients
Scale
- 1 package (12 oz) phyllo dough, thawed
- Cooking spray or melted butter, for brushing
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup sweet-heat pepper jelly
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin and set aside.
- Unroll the thawed phyllo dough and cover it immediately with a slightly damp kitchen towel to keep it from drying out.
- Place one sheet of phyllo on a clean work surface. Lightly brush with melted butter or spray with cooking spray.
- Lay a second sheet of phyllo directly on top and repeat the brushing or spraying. Continue layering until you have 4 sheets stacked, each lightly coated.
- Using a sharp knife or pizza cutter, cut the stacked phyllo into roughly 4 x 4-inch squares (adjust size to fit your mini muffin cups).
- Gently press each phyllo square into the cups of the prepared mini muffin tin to form small cups, pleating the edges as needed.
- Bake the phyllo cups in the preheated oven for 10–12 minutes, or until golden brown and crisp. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- While the cups cool, make the filling: In a mixing bowl, combine the softened cream cheese, sour cream, chopped green onions, garlic powder, and salt.
- Beat or stir until the mixture is smooth, creamy, and well combined.
- Once the phyllo cups are cool, spoon or pipe the cream cheese mixture into each cup, filling generously.
- Top each filled phyllo cup with about 1 teaspoon of sweet-heat pepper jelly, letting it gently mound over the filling.
- Serve immediately for maximum crispness, or refrigerate for up to 2 hours before serving.
Notes
- Keep phyllo covered with a damp (not wet) towel to prevent cracking and drying as you work.
- Let the cups cool completely before filling so the cream cheese mixture stays firm and doesn’t melt.
- If making ahead, keep the baked cups and filling separate, then assemble close to serving time to preserve the crisp texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack, Party Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 phyllo cup
- Calories: 150 kcal (approx.)
- Sugar: 7 g (estimate, depends on pepper jelly)
- Sodium: 200 mg (estimate)
- Fat: 10 g (estimate)
- Saturated Fat: 6 g (estimate)
- Unsaturated Fat: 3.5 g (estimate)
- Trans Fat: 0 g (estimate)
- Carbohydrates: 13 g (estimate)
- Fiber: 0.5 g (estimate)
- Protein: 3 g (estimate)
- Cholesterol: 25 mg (estimate)
Keywords: pepper jelly phyllo cups, cream cheese phyllo bites, sweet heat appetizers, holiday party appetizer, bite size snacks
