30 Athens mini phyllo cups
1/3 cup cream cheese
1/2 teaspoon real almond extract
can of cherry pie filling
1 ready to bake pie crust
Preheat oven to 425F
Unroll pie crust and cut into thin strips using a pizza cutter or a very sharp knife.
Thoroughly mix cream cheese and almond extract in a bowl. Spoon scant 1/2 teaspoon of cream cheese mixture into a phyllo cup. Top with two cherries and a bit of the sauce.
Drape four slices of the pie crust over the phyllo cup in one direction. Gently press on one side of the phyllo so it stays in place, the other side will have longer strips hanging off the other side but leave them alone. Now, turn the mini pie 90 degrees and begin to weave four other slices in a lattice pattern. Use kitchen shears to snip all around to remove excess pie crust. Save those pieces for another mini pie. Gently press the pie crust into the sides of the phyllo cup. Repeat with remaining phyllo cups.
Bake on cookie sheet for 7-10 minutes, until the crust is beginning to brown. Let stand at room temperature to cool down, those cherries get HOT! (This step is the most difficult because they smell so good, but the roof of your mouth and tongue will thank you, trust me!!)