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A lemon-scented filling of diced plums,
cream cheese and shredded brick cheese and toasted almonds is
wrapped in phyllo dough and baked until golden.
Cheesy Plum Strudel
- 2 (8-ounce) packages cream cheese
1/2 cup granulated sugar
1 large egg
1 tablespoon lemon peel zest, grated
1 cup (4 ounces) Wisconsin Brick or Muenster Cheese, shredded
1/2 cup slivered almonds, toasted
2 pounds fresh, ripe plums, pitted and diced*
8 sheets phyllo dough
3 tablespoons butter, melted
2 tablespoons plain dry bread crumbs - divided use
- In medium-sized bowl, mix together cream
cheese and sugar. Add egg, lemon zest, shredded cheese, and almonds;
mix until just blended. Fold in plums; refrigerate at least 1
- Place one sheet of phyllo dough on clean
work surface. Brush with butter and sprinkle with 1 teaspoon
of bread crumbs. Top with another sheet of phyllo and brush with
butter. Place a third sheet of phyllo across the two sheets to
create a T-shape; brush with butter and sprinkle with 1 teaspoon
bread crumbs. Top with another phyllo sheet and brush with butter.
Lay next sheet in the same direction as the first two sheets;
brush with butter and sprinkle with bread crumbs. Top with another
sheet and brush with butter. Repeat the process with remaining
two sheets going in the opposite direction. The final configuration
should be a cross with four sheets of buttered phyllo positioned
in each direction.
- Preheat the oven to 375°F (190°C).
- Butter a 9-inch pie plate. Center phyllo
cross in the prepared pie plate (the edges will overlap quite
a bit). Spoon plum mixture evenly into shell; loosely cover filling
with overlapping phyllo to enclose. Brush top of dough with remaining
- Bake strudel for 30 to 35 minutes, or
until golden brown and heated through.
- Let strudel stand at least 1 hour before
cutting it into wedges.
Makes 8 servings.
*You may substitute 1 (32-ounce) can plums,
drained, pitted and diced.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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