Mini Cheesecake Canapés with Raspberry Coulis

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Bite size filo wrapped cheesecake canapés with a raspberry coulis dipping sauce.

Sweet	Any Season


Yield: 12 cubes 6 oz slice, newyork style cheesecake, crust removed 2 oz raspberry coulis. 2 sheets phyllo pastry 1 tbsp melted butter 1 pastry brush

Remove cheesecake crust, divide cheesecake into 12-3/4” cubes. Lay phyllo on table, brush with melted butter. Cut each sheet into 6 strips. Roll each cube in phyllo pastry, folding the ends flat. Transfer the cubes to the refridgerator until ready to use. Bake at 400f for 4 minutes until golden brown.

Place on serving platter or plate, and include a small dish of raspberry sauce for dipping. The cubes may be skewered with a bamboo knotted skewer before serving.