Ingredients:
8 sheets phyllo dough, covered with a damp cloth
1/3 cup butter, melted
1 (125 g) packages cream cheese, softened
2 tablespoons sugar
1/2 teaspoon grated fresh lemon rind
2 teaspoons lemon juice
1/4 cup whipping cream, whipped
1 (540 ml) cans cherry pie filling
Directions:
Lay one sheet of phyllo dough on a damp tea towel.
Brush lightly with melted butter.
Repeat layering of dough and buttering (3-times)–cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1/2 inch).
Bake at 350 F for 6-10 minutes, or until crisp and browned.
Cool.
Beat cream cheese, sugar, lemon rind and juice until smooth.
Fold in whipped cream.
Spoon mixture and cherry filling into each cup.
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.