“I usually freeze these before baking them. They can go from the freezer into the oven, and that way the filling won’t seep out.”
Blend the cheeses and cream until smooth. Using 4 leaves of phyllo, brush melted butter onto first leaf, place second on top of it and brush that; continue until all 4 leaves are buttered. Cut leaves into 3-inch squares with scissors. Place 1 tablespoon cheese mixture in the center of each square and fold up like an envelope. Continue until mixture is used up. Brush with melted butter to seal. Cover carefully with foil and freeze until ready to use. Place uncovered on a cookie sheet straight from freezer and bake at 350 degrees F until phyllo is brown and crisp – about 10 or more minutes.