Step 1
In a medium skillet, melt butter over medium-high heat. Add mushrooms and onion; cook, stirring, for 5 to 6 minutes or until lightly browned. Stir in garlic, salt and pepper to taste and cream cheese until cheese is melted. Gently stir in chicken. Remove from heat.
Step 2
Cut each phyllo sheet in half crosswise. As you work with each half-sheet, keep the remaining half-sheets covered with plastic wrap and then a lightly dampened towel, to prevent them from drying out. Fold each half-sheet into fourths. Place about 1 tbsp (15 mL) chicken filling in the center. Gather all the edges up and pinch around filling to make a packet, using water to seal.
Step 3
Place a packet in each cake pop well.
Step 4
Bake for 5 to 7 minutes or until phyllo is crisp. Transfer packets to a wire rack to cool slightly. (If baking in the rotating cake pop maker, bake as directed in step 4, without rotating.)
Step 5
Repeat steps 3 and 4 with the remaining packets. Serve warm.
Step 6
Excerpted from <a href="http://www.amazon.com/gp/product/0778804186/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0778804186">"The Big Book of Babycakes™ Cake Pop Maker Recipes"</a> by Kathy Moore and Roxanne Wyss © 2012 <b>www.robertrose.ca</b> All rights reserved: May not be reprinted without publisher permission.
