Go Back
–+ servings
Cheese Strudel

Cheese Strudel

Pepperidge farm Puff Pastry is accidentally vegan. 1 package contains 2 sheets, for this Cheese Strudel you will only need 1 sheet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 10

Ingredients
  

  • 1/2 Package Vegan Puff Pastry

For the Cheese Filling:

  • 12 ounces Tofutti Cream Cheese 336g
  • ½ cup Confectioners Sugar 60g
  • 3 Tbs Cornstarch 24g
  • 2 Tbs Vegan Butter melted 28g
  • 1 teaspoon Vanilla Extract 5ml
  • ½ cup toasted cake crumbs *see notes
  • 1 Tablespoon Your fav vegan "egg" wash
  • 2 teaspoons Granulated Sugar

For the Berry Compote *optional

  • 1½ cup fresh or frozen berries
  • 4 Tablespoons granulated sugar 50g
  • 4 Tablespoons water 60ml

Instructions
 

  • Thaw the puff pastry overnight in the refrigerator
  • Prepare the cheese filling by combining the vegan cream cheese with the sifted confectioners sugar & cornstarch gently with a spatula in a medium sized mixing bowl
  • Add the melted vegan butter & the vanilla extract and fold together smooth
  • Prepare a standard sized loaf pan with plastic wrap to line it & spoon the cheese filling into that.
  • Freeze for about an hour or up to 2 but not longer since you do not want a solid block, just frozen enough to handle & it is not soupy. *see video
  • Preheat the oven to 400°F~ if you have a convection oven setting it is a good idea to use that. *Air Fryer also works great with this recipe!
  • Roll the puff pastry on a piece of parchment paper on a half sheet pan slightly to make it about ½" longer & wider then cut 6 strips in a diagonal on each side flap of the dough (the creases from where it was frozen is a perfect indicator of how to measure the center & sides)
  • Next spoon the ½ cup of the toasted cake crumbs in the center of the dough
  • Place the semi frozen cheese filling on top of that & then fold up the sides of the cut dough strips in a criss-cross fashion * see video
  • Brush the entire top of the dough with the egg wash & sprinkle with granulated sugar & bake immediately in the preheated 400F oven for approximately 40 minutes
  • Watch closely to make sure the dough does not burn on the top. You can cover loosely with a piece of foil to prevent over browning
  • The cheese filling may look slightly jiggly, but it will set as it cools.
  • Cool before cutting & serve with optional berry compote
  • To make the berry compote combine the sugar, berries & water together in a small sauce pot & cook over high heat stirring occasionally until it boils & the berries begin to pop
  • Remove from heat, the compote will thicken as it cools

Video

Notes

Storage Cheese Strudel can be kept at room temperature for up to 2 days wrapped well in a very cool spot. Refrigerate for longer storage, up to 5 days~ reheat to serve
Tried this recipe?Let us know how it was!