Dulce de Leche Bites

Ingredients:
1/4 c. sliced almonds
3 Tbsp. granulated sugar
1/2 tsp. cinnamon
6 sheets (9x14 inches) thawed, frozen phyllo dough
1/4 c. butter, melted
1 can (13.4 oz.) dulce de leche
4 oz. cream cheese, softened
1 1/2 c. assorted fresh berries
Powdered sugar, optional

Directions:
Preheat oven to 350 degrees.  Grate almonds with a microplane grater.  Combine almonds, granulated sugar and cinnamon in a small bowl.  Lay one sheet of phyllo on a cutting board; brush with melted butter and sprinkle with about 1 Tbsp. of almond mixture.  Repeat two times to create a phyllo stack, 3 sheets high.

Using a pizza cutter, cut phyllo stack into 12 squares.  Press squares into wells of a mini muffin pan.  Repeat entire process with remaining 3 sheets of phyllo, butter and remaining almond mixture for a total of 24 squares.  Bake 10-12 minutes or until edges are golden and crisp.  Remove from oven to a cooling rack to cool.

Whisk dulce de leche and cream cheese in a medium bowl until smooth.  Attach open star tip to a decorator bag (or you can use a ziploc bag with the tip cut off).  Fill the bag with cream cheese mixture and pipe evenly into phyllo shells.  Clean and hull berries if needed.  Garnish each phyllo cup with berries.  Sprinkle with powdered sugar if desired.

NOTE~ Dulce de leche can be found in the ethnic section of larger grocery stores.

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