Ingredients
Phyllo cases:
4
sheet(s) phyllo pastry
cut into 36 12cm x 12cm squares
60
ml
butter
, melted
Filling:
460
g
LANCEWOOD® Medium Fat Plain Cream Cheese
100
ml
castor sugar
5
ml
vanilla essence
2
extra large egg(s)
30
ml
custard powder
5
ml
cinnamon
For serving:
60
ml
cinnamon sugar
Method
Phyllo cases:
1. Use 3 phyllo squares at a time, brush each lightly with butter and place on top of each other, without overlapping corners.
2. Gently push into cavities of lightly greased muffin pan.
Filling:
1. Preheat oven to 180°C.
2. Beat cream cheese, castor sugar and vanilla essence until smooth.
3. Add eggs one at a time, beating well after each addition.
4. Sift in custard powder and cinnamon. Divide mixture between prepared phyllo cases in a muffin pan.
5. Bake for 15 – 20 minutes. Switch off oven and leave inside for another 10 minutes.
6. Remove and leave to cool before removing from muffin pan.
For serving:
Sprinkle with cinnamon sugar.
HINTS & TIPS:
1. Place clean, moist cloth over phyllo squares while preparing them to prevent them from drying out.
2. You can prepare phyllo cases in advance – cover loosely with cling film and leave in fridge. The same can be done with the filling.
