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Recipe Summary

prep:
40 mins
bake:
5 mins at 375°
Servings:
20
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Ingredients

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Directions

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  • 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.

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  • 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.)

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  • 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.

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

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  • 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.

Nutrition Facts

122 calories; total fat 8g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 3g; cholesterol 19mg; sodium 59mg; potassium 39mg; carbohydrates 12g; fiber 1g; sugar 10g; protein 1g; vitamin a 243IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 10mg; ironmg.

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