Ingredients

• 2 boxes of mini Phyllo pastry cups (found in the freezer section of the grocery store)
• 1/2 cup melted salted butter
• 1/2 cup finely chopped walnuts plus 30 attractive walnut halves for garnishing
• 1/4 teaspoon cinnamon
• 2 to 3 tablespoons honey
• 8 ounces Honey Nut Philadelphia Cream Cheese
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract ( I use Mexican vanilla)
• 1/4 cup sour cream

Directions

1. Place the mini phyllo pastry cups on a lined baking sheet and baste the tops and bottoms with melted butter.
2. Bake the phyllo cups at 350 degrees for 5 minutes to crisp. Allow to cool.
3. Finely chop 1/2 cup of walnuts.
4. In a small bowl, combine chopped walnuts, 1/4 teaspoon cinnamon, 2-3 tablespoons of honey, and a pinch of salt to taste. Stir to combine.
5. Combine 8 ounces of Honey Nut Philadelphia Cream Cheese and 1/2 cup of sugar in a mixing bowl. Beat for about 2 minutes on medium speed.
6. Add one egg. Beat for another 2 minutes.
7. Add one teaspoon vanilla. Beat for 1 minute.
8. Stir in 1//4 cup sour cream until combined.
9. Press about 1/4 teaspoon of nut mixture in the the bottom of each phyllo cup, dividing the nut mixture evenly among the cups.
10. Fill the phyllo cups with the cream cheese mixture being careful not to overfill. You might have a little bit of filling left over.
11. Garnish each cup with a walnut piece.
12. Bake at 350 degrees for 20 minutes.
13. Enjoy your Greek treat warm, cold or room temperature.