Strawberry-Cream Cheese Phyllo Tart

Name: Strawberry-Cream Cheese Phyllo Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1/4 cup butter, melted; 6 sheets phyllo dough, thawed (14x9 inch sheets, if sheets are larger, stack and cut to size); 12 ounces cream cheese, softened; 2/3 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 3 cups strawberries, halved (or quartered depending on size); 1/4 cup currant jelly, melted

(1)

Recipe by SaffronMeSilly

I got this recipe from the spring 2010 cooking club magazine. It sounds yummy, but I haven't tried it yet.

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READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup butter, melted
6

sheets phyllo dough, thawed (14x9 inch sheets, if sheets are larger, stack and cut to size)
12

ounces cream cheese, softened
²⁄₃

cup sugar
2

eggs
1

teaspoon vanilla extract
3

cups strawberries, halved (or quartered depending on size)
¹⁄₄

cup currant jelly, melted

DIRECTIONS

Heat oven to 350. Brush bottom and sides of 11x7 inch glass baking dish with butter. Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish. Place in dish; brush generously with butter.
Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter. Repeat with remaining 5 phyllo sheets. Bake 6-8 minutes or untill sides begin to curl. If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy. Beat in sugar 1-2 minutes until smooth. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into partially baked phyllo lined pan.
Bake 20 minutes or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 minutes. Remove tart, lifting with 2 extended ends of parchment; place on wire rack. Cool 45-50 minutes or until room temperature.
Cover with strawberries; brush with jelly to glaze. Cover and refrigerate until ready to serve.

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