Strawberry Phyllo Strudels
1/4 cup coconut oil, melted
12 large phyllo sheets, (mine were 13" x 18") divided and folded in half
2 cups fresh strawberries, washed, hulled and chopped
1/2 cup plain vegan cream cheese
3 tablespoons maple syrup
1 teaspoon vanilla
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.
Layer the remaining 6 phyllo sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. (You do this because once the pastry has baked, the phyllo will become slightly crisp and brittle and if cut after baking, will crumble quite a bit. )
Place the baking sheet into the oven and bake for 12-16 minutes, or until golden brown.
While the pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup and vanilla until smooth. When the pastries are finished, let them cool at least 10 minutes before drizzling with the cream cheese glaze. Enjoy!
Leftovers last without glaze, on the counter for up to 3 days. With glaze, in the fridge they'll be good for 1-2. So go ahead and have a second or third...☺️
The easiest way to get that drizzle evenly over the whole thing (IMO) is to scoop the cream cheese glaze into a small zip top sandwich baggie, cup the corner off with scissors and - voila! - you have yourself a DIY icing bag.