Looking for that perfect brunch dessert or something to serve with afternoon tea? Berries provide these strudels with a natural sweetness that doesn’t feel too rich. So whip them up and serve them whenever you like!
- 16 ounces fat free cream cheese, softened
- 1/2 cup fat free sour cream
- 1 cup powdered sugar
- 2 teaspoons vanilla
- Butter-flavored cooking spray
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1 cup pecans, chopped
- 1 cup fresh strawberries, pureed
- 1 cup fresh raspberries, pureed
- 3/4 cup sugar powdered sugar, for dusting
In medium bowl, beat cream cheese, sour cream, powdered sugar and vanilla, until smooth.
Layer 5 Phyllo sheets, spraying each with cooking spray. Spread 1 cup filling across the length of the Phyllo, leaving 1″ from end and 1″ from each side free of any filling. Sprinkle pecans over cream cheese mixture. Fold Phyllo up over the filling rolling lengthwise. Fold side edges in to enclose the sides. Roll up to the end of Phyllo strip. Spray the outside of the roll with cooking spray. Repeat process 3 more times to make 4 rolls.
Bake seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan in preheated 3501/4F oven for 25 – 30 minutes or until golden brown.
In saucepan, combine pureed berries and sugar. Simmer over medium heat until thickened, about 8 minutes. Remove from heat and let cool to room temperature.
Assemble by pouring berry sauce over each roll, then dust with powdered sugar. Serve warm or at room temperature.