Title: Little Phyllo Cheesecakes
Categories: Cheesecakes, Pastries
Yield: 40 Servings

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

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