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:
- 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. - 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.
- 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.
- 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. - Bake strudel for 30-35 minutes, or until golden brown and heated through. Let strudel stand at least 1 hour before cutting into wedges.