For baskets: Place 1 phyllo sheet on work surface. (Cover remaining sheets
with damp towel to prevent drying). Brush with 2 tablespoons melted butter.
Sprinkle with 1 teaspoon breadcrumbs. Repeat with 3 more sheets. Do not sprinkle
fourth sheet with breadcrumbs. Repeat entire process 1 more time for a total
of 2 stacks of 4 sheets each. Mark off 20 (3-inch) squares on each stack using
ruler. Cut into squares using scissors or pizza cutter.
Heat oven to 350 degrees F.
Brush 40 miniature muffin cups with remaining butter. Press 1 stacked phyllo
square into each muffin cup, forming basket.
Bake until lightly browned, 10 to 12 minutes.
Cool 5 minutes.
Transfer baskets to rack and cool to room temperature. (Can be prepared
2 weeks ahead. Store at room temperature.)
For topping: Cook cranberries, sugar and water in heavy medium saucepan
over low heat until sugar dissolves, swirling pan occasionally. Increase heat
and bring to boil. Reduce heat and cook until berries pop, about 10 minutes.
Refrigerate until cool. (Can be prepared 1 week ahead.)
For filling: Blend cream cheese and sugar with electric mixer until smooth
Add peel and juice.
To assemble: Divide cream cheese, filling among phyllo baskets, spreading
evenly. Spoon about 1 teaspoon cranberry topping over filling. Sprinkle with
hazelnuts. (Can be prepared 4 hours ahead and refrigerated) Bring to room temperature