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| Little Phyllo Cheesecakes Recipe |
Category: Desserts / Cheesecakes
Rating:
N/A
Servings: 40
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Ingredients
8 sheets commercial frozen phyllo pas; try, thawed
1/2 cup butter or margarine; melted
9 oz cream cheese; softened
1/2 cup sifted powdered sugar
1 1/2 teaspoon grated orange rind
1 tablespoon orange juice
1/2 cup orange marmalade
2 teaspoon orange juice
Cooking Directions:
Place one sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter. Repeat to make another stack of 4 sheets phyllo. Cut each stack of phyllo into 3-inch squares using kitchen shears.
Brush miniature muffin cups with melted butter. Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell. Bake at 350°F for 8 to 10 minutes or until golden. Gently remove from pan, and let cool on wire racks.
Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth. Spoon 1 1/2 teaspoons cream cheese mixture into each pastry shell.
Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with 1/2 teaspoon orange marmalade mixture.
Yield: 40 pastries.
Note: Phyllo shells may be made up to 2 days in advance, and stored in an airtight container. Fill shells up to 4 hours before serving, and keep chilled until ready to serve.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
cheesecakes
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