Pineapple Cheese Strudel using Phyllo
Prep time: 
Cook time: 
Total time: 
Yield: 2 strudels
Pineapple Filling
  • ½ teaspoon salt
  • 3 tablespoons cornstarch
  • ⅓ cup sugar
  • 1 tablespoon sugar
  • 1 can crushed pineapple (20 ounces), packed in its own juice, if fresh pineapple is not available. Set aside 3 tablespoons of the juice for brushing on strudels before baking.
  • 4 tablespoons butter
Cheese Filling
  • 12 ounces of cream cheese, at room temperature
  • 4 ounces chevre
  • ½ cup powdered sugar
  • 1 egg
  • 12 sheets phyllo dough
  • ¾ cup melted unsalted butter
  • Granulated, sanding or turbinado sugar, for sprinkling on top
Make the Pineapple Filling:
  1. In heavy saucepan combine cornstarch, sugar and salt. Add the can of pineapple and mix everything together until the pineapple is coated well. Cook over medium heat until mixture comes to a boil, stirring constantly.
  2. Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and like lemon curd.Remove from heat and add butter, stirring to melt.
  3. Let cool, then place a piece of plastic wrap directly on the surface. Chill in the refrigerator until set.
Make the Cheese Filling:
  1. Combine the cream cheese, chevre and powdered sugar in a stand mixer bowl. With the paddle attachment beat the mixture on medium speed until light and creamy. Add the egg and beat until well blended.
Assemble and Bake the Strudel:
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Lay a sheet of phyllo on a surface with the long end facing you. (Keep remaining phyllo under a damp tea towel.) Brush with melted butter. Lay another sheet on top and continue brushing and layering until you have 6 sheets of phyllo layered and buttered.
  3. Spoon half the cheese filling onto the bottom third of the phyllo, leaving a 6-inch border along the bottom and 1½-inch border along the sides. Form the cheese mixture into a log. Using the handle of a wooden spoon, press the log in half and spoon half the pineapple in the center space created. Roll the strudel away from you, turning once. Fold the sides in (letter style), securing well, and then roll it the rest of the way.
  4. Repeat all of the above with the remaining phyllo and fillings to make another strudel.
  5. Place the 2 strudels side by side, at least 2 inches apart, on a large, parchment lined (12 x 17) baking sheet seam side down. Brush with any remaining melted butter and reserved pineapple juice and sprinkle with granulated sugar, Cut two small slits in the top of the phyllo to let steam escape.
  6. Bake for 17 to 20 minutes or until golden and puffy. Remove from oven and let cool.
Recipe by parsley sage sweet at