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Cheesecake:

Cheesecake Phyllo Cigars

  • Phyllo pastry sheets 8 no
  • Eggs, large (class A) 1 pc
  • Sugar, icing (confectioner's) 50 ml

serve:

  1. Cheesecake:

    • In a electric mixer, whisk together Carte D’Or Cheesecake Powder and cold water, set in a 15cm×20cm baking tray. Allow to set in the fridge for 15-20 minutes.
  2. Cheesecake Phyllo Cigars

    • Cut each phyllo sheets into 4 pieces, stick two squares together with a brush of melted Marvello 70 % fat spread.
    • Cut the cheesecake into finger size length (16portions) and wrap the cheesecake in the phyllo pastry, closing off each end, and stick down with beaten egg. Refrigerate.
    • Deep Fry the phyllo cheesecake rolls at 180°C until golden brown.
    • Drain off the excess oil onto paper towel.
    • Dust the Cheesecake cigars with icing sugar.
  3. serve:

    • Serve with dipping sauce of Carte D’Or Wild berry sauce and fresh berry and kiwi salsa
  4. Chef tip

    • When working with phyllo pastry, cover with a damp cloth as dries out quickly.
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