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For the Cheescake:

Cheesecake Phyllo Cigars

  • Butter 100 g

To Serve:

  1. For the Cheescake:

    • In an electric mixer, whisk together Carte d’Or Cheesecakeand cold water, set in a 15 cm × 20 cm 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 butter.
    • Cut the cheesecake into finger size length (16 portions) 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. To Serve:

    • Serve with dipping sauce of Carte D’Or Wild berry sauce and fresh berry and kiwi salsa
  4. Chef's Tip:

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