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Cheesy Plum Strudel recipe

A lemon-scented filling of diced plums,cream cheese and shredded brick cheese and toasted almonds iswrapped in phyllo dough and baked until golden.

Recipe: 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 creamcheese and sugar. Add egg, lemon zest, shredded cheese, and almonds;mix until just blended. Fold in plums; refrigerate at least 1hour.
  • Place one sheet of phyllo dough on cleanwork surface. Brush with butter and sprinkle with 1 teaspoonof bread crumbs. Top with another sheet of phyllo and brush withbutter. Place a third sheet of phyllo across the two sheets tocreate a T-shape; brush with butter and sprinkle with 1 teaspoonbread 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 anothersheet and brush with butter. Repeat the process with remainingtwo sheets going in the opposite direction. The final configurationshould be a cross with four sheets of buttered phyllo positionedin each direction.
  • Preheat the oven to 375°F (190°C).
  • Butter a 9-inch pie plate. Center phyllocross in the prepared pie plate (the edges will overlap quitea bit). Spoon plum mixture evenly into shell; loosely cover fillingwith overlapping phyllo to enclose. Brush top of dough with remainingbutter.
  • Bake strudel for 30 to 35 minutes, oruntil golden brown and heated through.
  • Let strudel stand at least 1 hour beforecutting it into wedges.

    Makes 8 servings.

    *You may substitute 1 (32-ounce) can plums,drained, pitted and diced.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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