Looking for a dish that wows your guests without stressing you out? These Cranberry Pepper Jelly Cream Cheese Phyllo Cups are the perfect answer. They are bright, festive, and incredibly easy to make. You can have a beautiful tray ready in just 20 minutes.
During the busy holiday season, you need recipes that feel special but stay simple. These little bites offer a satisfying crunch and a creamy center. They look like they came from a fancy catering company. Your friends and family will absolutely love them.
Why This Recipe Is a Winner
This recipe is a winner because it balances sweet and spicy flavors perfectly. It is ideal for holiday entertaining when you need a quick win. The crispy shells contrast beautifully with the smooth cream cheese filling. You only need a few simple ingredients to get started.
Your guests will love the pop of color from the cranberries. It is a budget-friendly appetizer that looks high-end on any table. Because they are bite-sized, they are perfect for mingling. You won’t have to worry about messy plates or silverware.
Simple Method
The process is very straightforward and beginner-friendly. You simply crisp the shells and mix your fillings. There is no complicated cooking involved here. Even if you are new to hosting, you can master this. It is all about quick assembly and fresh flavors.
Ingredients You’ll Need
Most of these items are easy to find at any local grocery store.
- 30 frozen mini phyllo pastry shells
- 8 ounces cream cheese, softened
- 1/2 cup red pepper jelly
- 1/3 cup dried cranberries, finely chopped
- 1 tablespoon orange zest
- 1 tablespoon fresh chives, minced
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- Preheat the oven to 350°F (175°C).
- Arrange the mini phyllo shells in a single layer on a parchment-lined baking sheet.
- Bake the empty shells for 5 minutes until lightly golden and crisp. Remove from oven and cool for 2 minutes.
- In a small mixing bowl, combine the red pepper jelly and finely chopped dried cranberries. Stir vigorously to incorporate. If the jelly is too firm, microwave for 15 seconds to soften.
- Whisk the softened cream cheese with the cracked black pepper until smooth and aerated.
- Transfer the cream cheese to a piping bag or use a small spoon to deposit approximately 2 teaspoons into each phyllo shell.
- Top the cream cheese layer in each shell with approximately 1 teaspoon of the cranberry pepper jelly mixture.
- Garnish the finished cups with orange zest and minced chives.
- Serve immediately at room temperature.
Best Ways to Enjoy It
Arrange these beauties on a white platter for a festive holiday look. They look stunning next to a glass of sparkling cider. Serve them at room temperature for the best texture. Set the table and enjoy the evening with your favorite people. These are a guaranteed hit at any Christmas party.
Storage & Reheating
These are best enjoyed the same day you make them. However, you can prep the fillings a day early. Store the cream cheese and jelly in separate airtight containers in the fridge. Assemble them just before your guests arrive to keep the shells crunchy. Do not freeze these once they are fully assembled.
Recipe Tips
- Don’t skip the orange zest for a fresh, bright pop of flavor.
- Use a piping bag for the neatest cream cheese layer.
- Soften your jelly in the microwave if it is too stiff to stir.
- Finely chop your cranberries so they fit easily into the shells.
- For a big holiday crowd, double the batch easily.
- Avoid overfilling the shells to keep them easy to eat.
Variations & Swaps
- Swap cream cheese for goat cheese for a tangier flavor profile.
- Use apricot jelly if you prefer a milder sweetness.
- Add a tiny pinch of red pepper flakes for extra heat.
- Try gluten-free shells if your guests have specific dietary needs.
Common Questions
Can I make these ahead of time?
You can prepare the fillings 24 hours in advance. Keep them in the fridge until you are ready. Assemble the cups right before serving to prevent sogginess.
Will kids eat these?
Most kids love the creamy texture and sweet jelly. If they are sensitive to spice, use a mild pepper jelly. They are the perfect size for little hands.
Where do I find phyllo shells?
You can find them in the freezer aisle of most grocery stores. They are usually near the frozen puff pastry or pie crusts. They come pre-baked and ready to use.
I hope these festive little cups bring a bit of joy to your holiday table. They are so simple to make and truly delicious. Happy cooking and enjoy the season!
— Lidia
Cranberry Pepper Jelly Cream Cheese Phyllo Cups
Ingredients
- 30 frozen mini phyllo pastry shells
- 8 ounces cream cheese, softened
- 1/2 cup red pepper jelly
- 1/3 cup dried cranberries, finely chopped
- 1 tablespoon orange zest
- 1 tablespoon fresh chives, minced
- 1/4 teaspoon cracked black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the mini phyllo shells in a single layer on a parchment-lined baking sheet.
- Bake the empty shells for 5 minutes until lightly golden and crisp. Remove from oven and cool for 2 minutes.
- In a small mixing bowl, combine the red pepper jelly and finely chopped dried cranberries. Stir vigorously to incorporate. If the jelly is too firm, microwave for 15 seconds to soften.
- Whisk the softened cream cheese with the cracked black pepper until smooth and aerated.
- Transfer the cream cheese to a piping bag or use a small spoon to deposit approximately 2 teaspoons into each phyllo shell.
- Top the cream cheese layer in each shell with approximately 1 teaspoon of the cranberry pepper jelly mixture.
- Garnish the finished cups with orange zest and minced chives.
- Serve immediately at room temperature.
