Marcy DeKruyf Recipe Collection
Tangy Pyllo Gouda Gems

8 sheets thawed frozen phyllo dough divided
nonstick cooking spray (or basil blend oil and kitchen spritzer)
1/4 cup finely grated fresh Parmesan cheese
1/2 cup red pepper jelly
1 tablespoon snipped fresh parsley
6 ounces Gouda or Brie cheese, cut into 1/2 inch cubes
1/4 cup toasted sliced almonds
fresh parley leaves (optional)

Preheat oven to 350. Lay one sheet of Phyllo dough out spray with cooking spray. Lightly sprinkle with about 2 teaspoons of Parmesan cheese. Place second sheet of phyllo over first, pressing sheets together to seal. Repeat layers to complete a stack of 4 sheets, ending with phyllo.

Cut sheets crosswise into four even strips then lengthwise to make 12 squares. Use tart shaper(fingers will do) to press phyllo squares in the mini muffin pan. repeat with remaining phyllo to make 24 shells. Bake 6-8 minutes or until very light golden brown. Remove from oven.

Combine pepper jelly and parsley, mix well. Place one cube of Gouda cheese into each phyllo shell; top evenly with jelly mixture. Bake 3-5 minutes or until phyllo is golden brown and jelly is bubbly. Remove from oven ; garnish with toasted almonds and parsley, if desired. Serve warm.

Yield: 24 appetizers

Oh so good!

Recipe Contributed by Pampered Chef