Prep Time: 10 minutes
Cook Time: 30-35 minutes
Yields: 6-8 servings
Difficulty Level: Advanced
- 2 packages (8oz each) Wisconsin Cream Cheese
- 1/2 cup Sugar
- 1 Egg
- 1 tbsp Lemon Peel Zest, grated
- 1 cup (4oz) Buholzer Brothers Brick or Muenster Cheese, shredded
- 1/2 cup Slivered Almonds, toasted
- 2 lbs. fresh, ripe Plums, pitted and diced
- 8 sheets Fillo Dough
- 3 tbsp Butter, melted
- 2 tbsp plain, dry Bread Crumbs, divided
- 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 fillo dough on clean work surface. Brush with butter and sprinkle with 1 teaspoon of bread crumbs. Top with another sheet of fillo and brush with butter. Place a third sheet of fillo across the two sheets to create a T-shape; brush with butter and sprinkle with 1 teaspoon bread crumbs. Top with another fillo 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 fillo positioned in each direction.
- Heat oven to 375°F. Butter a 9-inch pie plate. Center fillo cross in the prepared pie plate (the edges will overlap quite a bit). Spoon plum mixture evenly into shell; loosely cover filling with overlapping fillo 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.*You may substitute 1 can (32 ounces) plums, drained, pitted and diced.