So, I have this friend. And, well, she really loves phyllo dough. Like really, really, really loves it.
She loves it so much she’s thinking of doing a weekly series on her blog highlighting fun things to do with the object of her affection. A blog series that could perhaps be called “Phyllo Friday,” or, umm, something like that. But that would be silly, right? No one loves phyllo dough that much, do they?
Anyway, I guess what I’m trying to ask is … does anyone know of a 12 step program for phyllo addiction? Because, you know, I have this friend. I’m asking for her. Really.
No? No one knows of such a thing? Okay … well … let’s pretend like this conversation never occurred. Moving on …
Just like my “friend,” I too love phyllo dough … and since I just happened to have a box of mini phyllo shells in the freezer, I thought I’d whip a tasty snack treat for you this Friday afternoon. Not that this is “Phyllo Friday” or anything.
For today’s phyllo adventure, I wanted to put a unique spin on the classic jalapeño popper. How does one accomplish this with phyllo dough? Actually, it’s pretty easy. Just mix together some softened cream cheese and shredded pepperjack cheese, stuff the mixture into mini phyllo shells, bake, then top with jalapeno pepper jelly … and voilà … simple, delicious “phyllo poppers!”
My “phyllo poppers” don’t taste exactly like a traditional jalapeño popper, but the bright, sweet, and spicy combination the pepper jelly brings — along with the delicate crunch of the phyllo dough — just may have you thinking that this is the jalapeño popper’s sophisticated cousin … and that’s just fine with me!
Sweet and Spicy Phyllo Poppers
- 15 mini phyllo shells
- 3 ounces cream cheese, softened
- 1/2 cup shredded pepperjack cheese
- 1/4 to 1/2 cup jalapeno pepper jelly
1. Preheat an oven to 350°F. Place phyllo shells on an ungreased baking sheet; set aside.
2. In a small bowl, stir together cream cheese and pepperjack cheese. Spoon mixture evenly into phyllo shells, and bake for 10 to 15 minutes until lightly browned.
3. Remove phyllo shells from oven, top each evenly with the hot pepper jelly, and serve immediately.