Cream cheeses, egg, and butter in small bowl of electric mixer and beat at medium speed until well blended and smooth.
Preheat oven to 350°. Place 2 leaves of phyllo-pastry on board; brush with melted butter. Cut lengthwise into strips about 2 inches wide. Place 1 teaspoon Filling at end of a strip. Fold over one corner to opposite side, to make a triangle. Continue folding, keeping triangle shape, to other end of strip. Arrange the filled triangle on an ungreased cookie sheet. Repeat with remaining strips. Repeat with other pastry leaves. Bake 20 minutes or until deep golden-brown. Serve hot.
Note: If desired, make and bake ahead. Cool; then refrigerate, covered, overnight. To serve: Arrange on cookie sheet; bake in 350° oven about 10 minutes, or until heated.
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