Summer Strudel with Strawberries
Strawberry Filling:
3lbs Well-Pict strawberries
1cup + 5 fl oz water
3 cups of sugar
4 5oz of cornstarch
1. Trim and cut strawberries in to ½ inch bite size pieces. Reserve 2 pounds.
2. Puree 1 pound of prepared strawberries in blender until smooth, pour into a medium saucepan. Add 4 cups sugar and 1 cup water, simmer over medium high heat until puree reaches light boil.
3. Mix 5 ounces of cornstarch and 5 ounces water in a small bowl until fully incorporated. Add to boiling puree. Stir constantly, allow to thicken then place strawberries into puree.
Cream Cheese Filling:
1lb cream cheese, softened
2 cups powdered sugar
2tbsp cornstarch
1 egg
1 tsp vanilla
4. In a separate bowl, combine cream cheese, powdered sugar, cornstarch, egg and vanilla and mix well. Pre heat oven to 350 F.
Pastry Roll:
24 sheest, 12”x16” phyllo dough sheets
8 tbsp unsalted butter, melted
5. Lay 2 phyllo sheets on a clean work surface with short side closest to you. Using a pastry brush, brush the top sheet with melted butter. Build up 2 more sheets at a time, brushing with butter as you go until you have 8 sheets total.
6. Starting at the bottom, place spoonfuls of strawberry mixture then cream cheese mixture side by side. Fold in sides of phyllo dough and roll up to form a cylinder. Repeat with remaining phyllo sheets to make 3 rolls total.
7. Once rolled, brush top of strudels with remaining butter and bake in oven until golden brown, about 30-40 minutes.
Slice each roll into 3 sections and serve warm for best results.