Brick & Plum Strudel

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Yields: 6-8 servings
Difficulty Level: Advanced

Ingredients:

  • 2 packages (8oz.) cream cheese
  • 1/2 cup sugar
  • 1 egg
  • 1 tbsp lemon peel zest, grated
  • 1 cup (4oz.) Buholzer Brothers ™ Brick Cheese, shredded
  • 1/2 cup slivered almonds, toasted
  • 2 lbs. fresh, ripe plums, pitted and diced
  • 8 sheets phyllo dough
  • 3 tbsp butter, melted
  • 2 tbsp plain dry bread crumbs, divided

Directions:

  1. In medium size 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.
  2. Place one sheet of phyllo dough on clean work surface. Brush with butter and sprinkle with 1 tsp of bread crumbs. Top with another sheet of phyllo and brush with butter. Place third sheet of phyllo across the two sheets to create a t-shape; brush with butter and sprinkle with 1 tsp bread crumbs.
  3. 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.
  4. 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.
  5. Heat oven to 375 degrees F.
    Butter a 9″ pie plate. Center phyllo cross in the prepared pie plate (the edges will overlap quite a bit). Spoon in plum mixture evenly into shell; loosely cover filling with overlapping phyllo to enclose. Brush top with remaining butter.
  6. Bake strudel for 30-35 minutes, or until golden brown and heated through. Let strudel stand at least 1 hour before cutting into wedges.

Compliments of the WMMB.

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