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Fruit and Cream Phyllo Pie

Fruit and Cream Phyllo Pie

Celia

Celia

This unique pie has a light and crispy phyllo crust. You can use the fruit of your choice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl combine cream cheese, sugar, egg, and vanilla extract. Beat until light and fluffy. Set aside.
  3. Remove thawed phyllo from package and unroll. Keep stack covered with a damp towel at all times to prevent drying out and tearing. Separate one sheet of phyllo from stack, brush lightly with melted butter or margarine, and place sheet in a 9-inch pie pan. Let edges of dough hang over sides of pan. Continue this process with 4 more sheets of phyllo dough. Spread cream cheese mixture evenly into pan.
  4. Spread fruit filling over cream cheese layer. Fold overhanging phyllo dough over fruit layer. Brush another sheet of phyllo with melted butter or margarine and lay over top of pie. Continue this process with remaining 4 sheets of phyllo.
  5. Tuck edges of top phyllo sheets inside pie between pan and filling, sealing well. Cut small slits in top layers of dough to allow steam to escape.
  6. Bake in preheated oven for 45 to 55 minutes, ensuring that phyllo doesn't get too brown, just golden. Cool completely before serving. Refrigerate leftovers, if any ...
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Reviews

Kieria
25

Kieria

9/29/2008

Everyone I've made this dessert for has loved it, they don't even realize that they're eating a much healthier dessert than usual! I usually make half of the recipe in a pie pan, which means half the phyllo dough, and I fold over all the edges to make a strange looking little tart thing. Strange, but delicious! I only use egg whites and not a whole egg, and I use light cream cheese. I usually top half with fresh chopped strawberries and the other half with raspberries/blackberries and blueberries, so people can choose whichever they like better. And I use spray Crisco butter instead of brushing the sheets with butter, much faster and lighter this way! I top it with powdered sugar after it's finished baking. Mmm!

Erin
12

Erin

3/12/2006

This pie was good- the crust was a little too insubstantial to accomodate all the filling, so it often fell apart when serving- be sure to cool completely before serving, as per instructions, but even this doesn't prevent accidents! I made my own apple filling, and I used about half the cream cheese and it was fine. I also spread a bit of melted butter on top of the pie before baking and sprinkled it with suger and cinnamon to make a nice taste. Next time I will probably sprinkle this mixture in between some of the layers of the crust, too, to make it a little more flavorful. On the whole, tasty and unique, but not amazing.

JADINEYING
12

JADINEYING

5/15/2003

i tried mine with canned peaches and kiwis. it turned out great. not too sweet or heavy. i ate it for dessert and breakfast!

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