We're fans of any kind of cheesecake strudel that comes our way! But this one, made with pears and ground ginger in phyllo dough, is a new favourite.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup plus 2 Tbsp. sugar, divided
1/2 tsp. vanilla
3/4 tsp. ground ginger, divided
2 red-skinned pears, chopped
3 Tbsp. chopped walnuts
10 sheets frozen phyllo dough, thawed
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How do I make it ?
Heat oven to 350ºF.
Beat cream cheese, 3/4 cup sugar, vanilla and 1/2 tsp. ginger in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Toss pears with nuts, remaining sugar and ginger in medium bowl. Lightly spray 1 phyllo sheet with cooking spray; cover with 4 of the remaining phyllo sheets, lightly spraying each sheet with additional cooking spray before covering with next sheet. Cut into 6 (4-inch) squares.
Press 1 stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets. Spoon cream cheese mixture into phyllo cups; top with pear mixture.
Bake 20 to 25 min. or until filling is puffed around edges and centres are almost set. Cool 5 min. before removing strudels from pan to wire racks; cool 10 min. before serving.
Kraft Kitchen Tips!
Look for pears with a fragrant aroma and colouring characteristic of their variety. Skins should be free from cuts and bruises. A ripe pear is one that feels slightly firm, but gives to gentle pressure at the stem end.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 9 g
Cholesterol 80 mg
Sodium 270 mg
Carbohydrate 29 g
Fibre 2 g
Sugars 19 g
Protein 6 g
12 servings, 1 strudel (77 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.