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Cream Cheese and Pepper Jelly Phyllo Cups

15 phyllo cups ((aka phyllo shells, fillo shells))
4 ounces cream cheese
1/4 cup red pepper jelly ((or pepper jelly of choice!))
15 pecan halves (toasted)
1 tbsp Fresh Herbs (thyme, parsley, etc) (chopped (optional))

Preheat oven to 350°F. Line up phyllo cups on a baking sheet.
Cut 1/2 of a block of cream cheese into 15 small cubes. To make this easier, freeze your cream
cheese for about half an hour before cutting. Place each little cube of cream cheese into a phyllo
cup.
Bake for 5 to 7 minutes. Remove from oven and use the back of a spoon to press down the warm,
softened cream cheese.
Add a small spoonful of pepper jelly to each phyllo cup. Top with a pecan half.
Return to the oven for 3 minutes.
Optional: Garnish with thyme sprigs or diced parsley!

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