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Cheese Strudel

Cheese Strudel

Be sure to read the Notes for Success section above the recipe!
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Prep Time 1 hour
Cook Time 40 minutes
Freezer Time 2 hours
Total Time 3 hours 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

For the Wash

  • 1 Tablespoon Plant Milk
  • 2 teaspoons Granulated Sugar

For the Berry Compote

  • 1½ cup fresh or frozen berries
  • 4 Tbs granulated sugar 50g
  • 4 Tbs 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 & fold together until 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 plant milk & sugar wash & sprinkle lightly with more 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

Be sure to read the Notes for Success section above the recipe!
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!