Strawberry Fillo Crinkle Cheesecake
Flaky Fillo Crinkle Cake with Creamy Strawberry Cheesecake Filling
Ingredients:
10 sheets Fillo Pastry
100g unsalted butter, melted
500g cream cheese, softened
1/2 cup thickened cream
1 teaspoon vanilla bean paste
1/2 cup sugar
2 tablespoons plain flour
2 large eggs
250g strawberries, sliced
Icing sugar, for dusting
Directions:
Grease a 30cm round baking dish with butter. Lay one sheet of Fillo Pastry in the dish, allowing the edges to overhang. Brush with butter. Repeat this with four more sheets, rotating them to cover all sides. Trim any excess and add it to the base.
Lay one sheet of Fillo on your workspace, brush with butter, and place another sheet on top. Brush with butter again. Fold the Pastry in a concertina pattern, then coil it into a spiral and place it in the center of the dish.
Repeat with the remaining Fillo, placing the spirals around the center until the dish is full. Brush with the remaining butter and bake for 25 minutes or until golden. Let cool.
For the cheesecake filling, mix the cream cheese with a spatula until smooth. Add the thickened cream and vanilla bean paste, whisking until combined. Fold in the sugar, flour, and eggs until smooth.
Slowly pour the filling over the Fillo, ensuring it seeps into all the cavities. Let it sit for 5 minutes, then slot the sliced strawberries between the Fillo layers.
Bake for another 30 minutes or until the Pastry is golden and the filling is mostly set. Allow to cool completely before dusting with icing sugar.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal | Servings: 8 servings
