Recipe - Little Phyllo Cheesecakes

8 Sheets commercial frozen
phyllo pastry; thawed
One half cup Butter or margarine; melted
9 ounce Cream cheese; softened
One half cup Sifted powdered sugar
1 One half teaspoon Grated orange rind
1 tablespoon Orange juice
One half cup Orange marmalade
2 teaspoon Orange juice

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 3inch 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 One half teaspoons cream cheese mixture into each
pastry shell.

Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake
with One half 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, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998