8 sheets phyllo dough
1 stick unsalted butter
3 tablespoons fine dry breadcrumbs
(or use premade frozen phyllo baskets)
6 ounces fresh cranberries (1/2 bag)
3 tablespoons water
3/4 cup sugar
Cream Cheese Filling
4 ounces cream cheese, room temperature
2 tablespoons powdered confectioner’s sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
3 tablespoons chopped toasted husked hazelnuts*
1. Place 1 phyllo sheet on work surface. (Cover remaining sheets with damp towel to prevent drying). Brush with melted butter. Sprinkle lightly with some breadcrumbs. Repeat with 3 more sheets – do not sprinkle breadcrumbs on fourth sheet. Repeat entire process 1 more time for total of 2 stacks of 4 sheets each. Mark off twelve 3-inch squares on each stack using ruler. Cut into squares using pizza cutter.
2. Preheat oven to 350 degrees F. Brush 40 miniature muffin cups with remaining butter. Press 1 stacked phyllo square into each muffin cup, forming basket. Bake until lightly browned, 10 to 12 minutes. Cool 5 minutes in pan. Transfer baskets to a rack and cool to room temperature (can be prepared 2 weeks ahead. Store at room temperature).
3. Cook cranberries, sugar and water in small medium saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring to boil. Reduce heat and cook until berries pop, about 10 minutes. Refrigerate until cool. (Can be prepared 2 days ahead).
4. Blend cream cheese and sugar with electric mixer until smooth and creamy. Add zest and juice and blend.
Divide cream cheese filling among the phyllo baskets. Spoon a little cranberry topping over filling. Sprinkle with hazelnuts. (Can be prepared 4 hours ahead and refrigerated. Bring to room temperature before serving).
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