Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Instructions Checklist
Instructions Checklist
  • 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; 8 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 19 mg cholesterol; 59 mg sodium. 39 mg potassium; 12 g carbohydrates; 1 g fiber; 10 g sugar; 1 g protein; 243 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews