| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes, Pastries | 40 | Servings | |
INGREDIENTS
| 8 | Sheets commercial frozen phyllo pastry; thawed | |
| 1/2 | c | Butter or margarine; melted |
| 9 | oz | Cream cheese; softened |
| 1/2 | c | Sifted powdered sugar |
| 1 1/2 | ts | Grated orange rind |
| 1 | tb | Orange juice |
| 1/2 | c | Orange marmalade |
| 2 | ts | Orange juice |
INSTRUCTIONS
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 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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