Cranberry Salsa in Phyllo Cups

Serves: Six | Prep: 25 min | Cook: 8 min

Ingredients:

Phyllo Cups:
5 sheets phyllo, thawed
1/4 cup butter, melted

Cranberry Salsa:
1 1/2 cups fresh cranberries
2 scallions, sliced
1 jalapeno, chopped
2 Tbsp fresh cilantro, chopped
1/4 cup sugar
1 Tbsp freshly squeezed lemon juice
1/3 cup cream cheese, room temperature

Directions:
Preheat oven 350F/180C. Lightly grease a mini muffin tray.

Lay the phyllo sheets horizontally on a cutting board and cut them into 18 equal squares. Working quickly to prevent the pastry from drying out, layer five squares into each muffin cup, brushing each layer with butter as you go. Once all cups are filled, bake for 8–10 minutes, until lightly golden. Remove from the oven and allow the cups to cool for 10 minutes.

For the salsa, add the cranberries to a food processor and pulse until finely minced. Add the scallions, jalapeño, cilantro, sugar, and lemon juice, then pulse again until everything is combined and the texture is to your liking. Let the salsa sit for 10 minutes to allow the flavors to meld.

To assemble, spoon 1 teaspoon of cream cheese into the bottom of each phyllo cup and top with about 1 Tablespoon of cranberry salsa. Enjoy!

More Delicious Recipes:
Pico De Gallo
Rhubarb Salsa
Cucumber Salsa
Brie Fig Phyllo Baked Squares
Cranberry Brie Sausage Rolls