Little Phyllo Cheesecakes
Yield
servingsPrep
35 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
phyllo (filo) pastry sheets
thawed from frozen |
*
|
| ½ | cup |
butter
or margarine, |
|
| 3 | 3-ounce packages |
cream cheese
softened |
|
| ½ | cup |
powdered sugar
sifted |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| 1 | tablespoon |
orange juice
|
|
| ½ | cup |
orange marmalade
|
|
| 2 | teaspoons |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
phyllo (filo) pastry sheets
thawed from frozen |
*
|
| 118 | ml |
butter
or margarine, |
|
| 3 | 3-ounce packages |
cream cheese
softened |
|
| 118 | ml |
powdered sugar
sifted |
|
| 7.5 | ml |
orange zest
grated |
|
| 15 | ml |
orange juice
|
|
| 118 | ml |
orange marmalade
|
|
| 1E+1 | ml |
orange juice
|
|
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℉ (180℃) 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 1½ teaspoons cream cheese mixture into each pastry shell.
Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with ½ teaspoon orange marmalade mixture.
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.
