Summer Strudel with Strawberries

Ingredients:

Strawberry Filling
3lb Well-Pict Strawberries
1 cup + 5 ounces Water
4 cups Sugar
5 ounces Cornstarch

Cream Cheese Filling
1lb Cream Cheese, softened
2 cups Powdered Sugar
2 Tablespoons Cornstarch
1 Egg
1 teaspoon Vanilla

Pastry Roll
24 sheets, 12"x16" Phyllo Dough Sheets
8 Tablespopons Unsalted Butter, Melted

Yeild: 9 servings

Directions:

Strawberry Filling
Trim and cut strawberries into 1/2 inch bite size pieces. Reserve 2 pounds.

Puree 1 pound of prepared strawberries in blender until smooth, pour into a medium saucepan. Add 4 cups sugat and 1 cup water, simmer over medium-high heat until puree reaches light boil.

Mix 5 ounces of cornstarch and 5 ounces water in a small bowl until fully incorporated. Add to boiling puree. Stir contantly, allow to thicken then place in medium sized bowl to cool. Once cool, fold reserved 2 pounds of strawberries into puree.

Cream Cheese Filling
In a separate bowl, combine cream cheese, powdered sugar, cornstarch, egg, and vanilla and mix well. Preheat oven to 350 degrees.

Assembly
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.

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.

Once rolled, brush top of strudels with remaining butter and bake in oven until golden brown, about 30 to 40 minutes.
Slice each roll into 3 sections and serve warm for best results.

Serving Suggestions
Slice strudels at ends and at a diagonal for a stand-up presentation, then top with sprinkles of powdered sugar, chocolate sauce or sticks, and serve with vanilla ice cream!

Source: www.wellpict.com