Preheat oven to 375 degrees.

Spread prosciutto slices around a sheet pan. Do not crowd.

Spread pine nuts in a baking pan in one level.

Roast prosciutto and pine nuts about 15 minutes. Stir nuts half way through. Pine nuts should be golden and toasty when done. Prosciutto should be crisp. Set them aside to cool.

When cool, crumble the prosciutto slices into small bits. Mix ¾ of the prosciutto bits and ¾ of the pine nuts into the cream cheese. Reserve the remaining ¼ for garnish. Add the roasted peppers and mix until evenly distributed.

Unfold 4 sheets of phyllo. Spray each layer with butter flavoured cooking spray.

With scissor or a sharp knife cut the length of the dough into 4 even strips. Work with one strip at a time and keep the remaining strips moist. Cut each strip into 10 even squares.

Postion a generous teaspoon of filling in the center of the pastry square. Gently bring the 4 corners up to form a pouch. Nestle the pastry in the mini baking cups. Repeat with the remaining strips of dough.

Garnish the top of each pouch with a bit of prosciutto and a couple of pine nuts.

Bake 20 minutes until center is heated through and pastry is golden brown. Allow to cool somewhat but serve warm.