Kick off your next gathering with a bang by serving these Creamy Pepper Jelly Bites. With their irresistible flavor combination, they are sure to wow your guests. Don’t wait, try this ultimate party starter today! I have been...
Kick off your next gathering with a bang by serving these Creamy Pepper Jelly Bites. With their irresistible flavor combination, they are sure to wow your guests. Don’t wait, try this ultimate party starter today!
I have been obsessed with pepper jelly ever since I first tried it! Nana made the best hot pepper jelly. Recently, I made a festive cranberry hot pepper jelly. The cranberries add an extra tart taste to the already sweet tart hot pepper jelly. I honestly cannot get enough of my holiday version. And I know once you try these creamy pepper jelly bites, you won’t be able to either!
Pastry Day is December 9. Outside of puff pastry, pie crust, and pate choux, phyllo dough is the only other pastry that I’ve used in a recipe. But I’ve always wondered what phyllo dough really is and where it came from.
What is phyllo dough?
Phyllo dough, also known as filo pastry, is a delicate and paper-thin dough that has been captivating taste buds for centuries. It’s a thin sheet of dough made by repeatedly rolling and folding it. Those thin sheets are part of variety of flaky and crispy pastries. Probably the most popular recipe is baklava. Those thin sheets of phyllo dough layered with nuts and spices and then soaked in honey are irresistible! And to be honest, anything made with phyllo is irresistible to me.
The precise birthplace of phyllo dough remains a subject of debate. Many believe it originated in the kitchens of the Topkapi Palace in Istanbul. Ottoman chefs, renowned for their innovative culinary techniques, sought to create a pastry that would be as light as a feather and deliver a satisfying crunch with every bite. And thus, phyllo dough was born. And that is exactly what they accomplished!
These paper thin sheets of dough are typically brushed with butter before placing another sheet on top. This method of buttering and layering the phyllo dough makes it bake up into flaky, golden layers that are feathery light and crispy. It’s a testament to the skill and patience required to master this art form.
As with all delicious ingredients, phyllo dough has trickled into various cuisines carried by world explorers several centuries ago. The range of culinary creations from phyllo dough speaks to how delicious and versatile this pastry is. From classic Greek dishes like baklava and spanakopita roll to Middle Eastern delicacies like borek and fatayer, there’s no shortage of ways to indulge in the crisp, delicate layers of phyllo dough.
How do you make homemade phyllo cups?
Now that you know what phyllo dough is, it’s time to start making homemade phyllo cups. Yes, you can purchase them ready made, but I’ve only really seen them come in one size. And if that’s not the size you want, then you’ll have to make the size you want. So, may as well start learning now. They’re not difficult to make. They just take a little time with all those buttery layers.
To make homemade phyllo cups, you’ll need a package of phyllo dough, obviously. You will also need melted butter or olive oil. I chose butter for this recipe, but you could totally use olive oil. You will need a medium biscuit cutter or something slightly larger in circumference than your a mini muffin tin to use as a pattern. I used a 2” biscuit cutter.
Now it’s time to start stacking! Place a sheet of phyllo dough on a clean work surface and brush it lightly with melted butter or olive oil. Next place another sheet on top and repeat the process until you have a stack of 5 to 6 phyllo sheets. Finally, place your round item on the stack and use a sharp paring knife to carefully cut the stack into rounds. Then you gently press each round into the muffin tin, molding it to fit the shape of the cups. I cut about 12 rounds from one stack. So that gives you an idea of how many stacks you might need for your party.
You can either bake the cups and then fill them with cream cheese and pepper jelly. Or you can do what I did and fill them with cream cheese and pepper jelly and then bake them. Either way, bake the shells at 400 for about 10 to 15 minutes or until the phyllo is golden brown.
What other cheeses and jelly can you use?
Initially I planned on making these with cream cheese. Then I thought about the brie I have in the fridge and decided I’d make these creamy hot pepper bites with that instead of cream cheese. But then my memory went out the window and I grabbed the cream cheese instead of the brie. Either way, they turned out creamy and delicious.
But that got me to think about what other pairings would work well with these phyllo shells? If you’re not a fan of cream cheese, try goat cheese. The tang and the sweet and spicy jelly would be a delicious pair. I’m not sure I would go with a super pungent cheese like a blue or a sharp cheddar. I would stick with mild creamy cheeses like a gouda or maybe a Havarti.
What if you don’t like pepper jelly? No worries! There are so many delicious jellies and preserves out there that can take your creamy pepper jelly bites to a whole new level. If you’re craving a touch of sweetness, I think homemade cherry jam of lemon rosemary marmalade would be absolutely delicious in this recipe. I’m thinking of experimenting with this recipe and savory jellies such as onion or jalapeño. Savory jellies would make an intriguing twist to these bites. But this just goes to show you how versatile phyllo dough and these creamy pepper jelly bites are.
What do creamy pepper jelly bites taste like?
They are super crunchy!! Those buttery layers of phyllo dough hit your mouth first. Then you taste the creamy cheese and the sweet tart cranberry pepper jelly. If you fill the shells then bake them, the pepper jelly caramelizes on top of the cream cheese. This adds a whole new layer of flavor to these phyllo bites.
The dough is buttery and crunchy. The cream cheese is soft but it’s not melted like regular hard cheese would. It’s just warm and creamy. This is the perfect base for the sweet and tart cranberry pepper jelly. This combined with them being a one-bite appetizer makes for a full-on flavor party in your mouth.
If you can’t find the jelly at your local grocery store, you can make my pepper jelly. Or amp up the holiday flavor and make my cranberry pepper jelly. That’s the darker spots of my creamy pepper jelly bites; the cranberries. I like the extra tart flavor they bring to this delicious appetizer. Both recipes don’t make large batches of jelly, either. You’ll only need about 4 – 5 pint sized jars which is the perfect size for a food gift, too!
So, whether you’re hosting a casual party or something more formal, these creamy pepper jelly bites are your secret weapon for the ultimate party starter. They are super easy to make and have just four ingredients. And they’re pretty common ingredients, too! If you have leftover pepper jelly, it’s great to melt and toss with wings for game day, thinning it with a little water and dip your nuggets in there, or stir it into your favorite barbecue sauce. It also makes a great addition to a vinaigrette, too!
Creamy Pepper Jelly Bites
Spice up your next gathering with Creamy Pepper Jelly Bites. A tasty treat that won't disappoint.
Ingredients
5 to 6 phyllo sheets 1/4 cup melted butter 5 ounces softened cream cheese 1/3 cup hot pepper jellyInstructions
Preheat oven to 400 F.Place one sheet of phyllo dough on your work surface. Brush the sheet with butter and top with another sheet. Repeat until you have 5 or 6 stacked sheets.Using a jar ring insert or the inside of a small jar ring as a pattern, cut circles out of the stacked phyllo dough. Carefully press these circles into a mini muffin tin.Spoon 1/2 teaspoon of creacm cheese and pepper jelly into each of the phyllo shells.Bake at 400 F for 10 to 15 minutes or until the phyllo dough is golden brown and the jelly is bubbly.Cool slightly before serving.Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 125Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 137mgCarbohydrates 10gFiber 1gSugar 0gProtein 2g
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