Elderberry-Cranberry and “Cheesecake” Canapés

The perfect vegan appetizer for your holiday table. Super easy and great when you need to feed a lot of people -- or when you don't ;) These look as amazing as they taste, plus they pack some immune supporting goodness thanks to Sambucol Black Elderberry Syrup.*

Yield: 45

Ingredients

• 45 frozen phyllo pastry cups
• 1 Tbsp. fresh mint, chopped for garnish
• 2 Tbsp. Sambucol Black Elderberry Syrup

• 4 oz. non-dairy cream cheese, softened
• 1.5 oz. non-dairy sour cream, softened
• 3/4 cup + 2 Tbsp. (100g) plant-based mozzarella shreds
• 2 Tbsp. organic cane sugar
• 1/2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 3 Tbsp. cranberry sauce (homemade or store-bought)

Directions

1. Preheat the oven to 350°F.
2. Line a mini muffin pan with frozen puff pastry cups and set aside.
3. In a bowl, mix filling ingredients until combined and fill each cup with about 1 teaspoon.
4. Bake for 7 minutes until golden brown and remove from the oven.
5. Drizzle with Sambucol Black Elderberry Syrup while still warm out the oven.
6. Garnish with mint before serving and enjoy!

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