As we are closing in the holiday season, I have been thinking about making some festive appetizers. This one in particular, comes to mind. This appetizer is a spur of the moment experiment, one that took place one Christmas Eve. I had been finishing up making some appetizers for the family. With a few leftover ingredients we had we decided to try and use up those extras and the result was a delicious hot appetizer. The leftover items included: Phyllo sheets, cream cheese, cranberry sauce, and some salted cashews. Baking them in a mini muffin pan to create these cute little Phyllo dough cups. The result was a sweet and creamy, hot and flaky, amazing appetizer. If you like sweet and salty, you will love these!
- 4 sheets of phyllo dough
- 8 oz cream cheese
- ½ can whole cranberry, cranberry sauce
- ¾ cup chopped cashews ( roasted and salted)
- ½ cup melted butter
- 1 tbsp freshly chopped rosemary for garnish ( optional)
- preheat oven to 400 ℉
- unroll thawed phyllo dough.
Carefully remove 1 sheet of dough and place it on a clean workspace. Using a pastry brush coat the dough lightly with butter.
- place the 2nd sheet of dough directly over the first and cover it with butter. Continue the process with 2 more sheets of dough ( 4 layers).
*keep phyllo dough covered with a slightly damp paper towel so it doesn’t dry out.
- cut dough into 15 squares with a very sharp knife.
- place each square into the mini muffin pan cups and fill each with a ½ teaspoon of cream cheese.
- place ½ teaspoon of cranberry sauce on the top of the cream cheese.
- sprinkle each cup with chopped cashews.
- bake in preheated oven for 20 minutes or until edges of the dough are golden.