Candied Pepper Canapés

These quick little treats are sure to please a crowd and tide the over until it's time to eat.  I use candied hot peppers I preserved from my summer garden, but if you don't have any pepper jelly will do just fine and look great!

Candied Pepper Canapes

Ingredients

• 1 pack phyllo cups (approx. 15 cups)
• 4 oz. goat cheese
• 2 Tbsp. sour cream
• 8 oz. candied peppers

Servings: 4-6

Whip cream cheese and sour cream together until smooth.  Using a bag with a snipped end, pipe mixture into the bottom half of each phyllo cup.  Top cream cheese mixture with a dollop of candied peppers.  These can be made up to 24 hours in advance and refrigerated, just bring to room temperature before serving.