If you love strawberries as much as I do, this recipe is an elegant dish for fine dinner parties as well as for outdoor BBQs. This can be made year round by using berries that are in season at your local markets. Serve this cold as you would any cheesecake, and these flavors will explode with freshness.
Course
Dessert
Cuisine
California Greek
Keyword
dessert, phylllo, strawberries
AuthorMary Papoulias-Platis
Ingredients
2lbs.cream cheese, softened
1 ¼cupsugar
¾cupflour
2teaspoonsvanilla
1tablespoonfresh lemon juice
8cupsfresh strawberries
¾lb.of phyllo, defrosted
¼lb.butter
Instructions
Wash and remove stem from strawberries. Place on paper towel to dry.
Cut large strawberries in half only.
In a mixer beat the softened cream cheese, sugar, flour, vanilla and lemon juice together until smooth.
Place the butter in a small saucepan and melt.
In a 12” x16” pan (1/2 sheet pan) butter the bottom of the pan.
Place half the phyllo in the pan buttering each layer.
Spread cream cheese mixture over phyllo.
Add the strawberries over the top of the cream cheese layer.
Add the remaining phyllo, buttering each layer.
Cut into squares or triangles before baking.
Bake at 375 degrees for 35-45 minutes until golden. Cool.