Ingredients

• 1-1/2  cups fresh cranberries
• 3/4  cup granulated sugar
• 3  tablespoons water
• 3  sheets frozen phyllo dough (about 16x13-inch rectangles), thawed
• 1/4  cup butter, melted
• 1  8-ounce package cream cheese, softened
• 1/2  cup sifted powdered sugar
• 1  tablespoon grated lemon peel
• 2-1/2  teaspoons lemon juice
• 1/3  cup chopped toasted hazelnuts (filberts), almonds, or pecans

Directions

1. In a medium saucepan, combine cranberries, granulated sugar, and water. Bring to boiling, stirring constantly. Cook, uncovered, over medium heat for 3 to 4 minutes or until mixture thickens slightly, stirring occasionally (you should have 1 cup). Cool. Cover; chill for at least 2 hours or up to 24 hours.

2. Brush a sheet of phyllo with some melted butter. Lay a second sheet on top and brush with butter; repeat with a third sheet to make a stack. With a sharp knife, trim edges of stack to make a 15x12-inch rectangle. Cut into twenty 3-inch squares. Firmly press each square into a greased 2-1/2-inch muffin pan. (If you like, cover pans with plastic wrap and chill for up to 2 hours.)

3. Bake phyllo shells in a 375 degree F oven for 5 to 6 minutes or until golden brown. Cool in pans. Carefully lift out of muffin pans to avoid cracking.

4. For filling, in a mixing bowl, combine the cream cheese, powdered sugar, lemon peel, and lemon juice until smooth.

5. Just before serving, spoon 1 tablespoon of cream cheese filling into each shell. Stir cranberry mixture and dollop a scant tablespoon on filling. Sprinkle with nuts and additional lemon peel. Makes 20 servings.