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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 hour.
- 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 butter.
- 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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