Light phyllo crunch, a tender cream cheese filling, and ripe strawberries — a showstopping dessert that comes together in minutes and bakes in just over half an hour. Minimal effort, maximum flavor, with a delicate almond fragrance.
Ingredients
Base
- 5 sheets phyllo dough
- 1 oz | 25 g unsalted butter, melted
Filling
- 10.6 oz | 300 g cream cheese
- 2 egg yolks
- 5 tbsp powdered sugar
- 2 tbsp cornstarch
- 10.6 oz | 300 g strawberries
- 1.1 oz | 30 g sliced almonds
Step-by-step recipe
- Preheat the oven to 340°F | 170°C, top and bottom heat, no convection. Prepare a 9-10 inch | 22-24 cm pan and line the base with parchment.
- Melt the butter. Lay the first phyllo sheet in the pan so the edges hang over loosely, and brush with butter. Repeat with all 5 sheets, fanning them out to cover the base and sides.
- In a bowl, combine the cream cheese, egg yolks, powdered sugar, and cornstarch. Mix until smooth and creamy.
- Transfer the cheese filling to the phyllo base and smooth it with a spatula.
- Arrange the strawberries on top: use whole small berries or halves/quarters of larger ones. Press them lightly into the filling.
- Fold the overhanging pastry edges toward the center, creating loose pleats. Brush the edges with the remaining butter.
- Scatter the sliced almonds over the surface.
- Bake for 35 minutes, until golden and the filling is set at the edges.
- Cool for 10-15 minutes and serve. Dust the top with a little extra powdered sugar, if desired.
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Tips and variations
- Bring the cream cheese to room temperature in advance — the filling will turn especially smooth.
- If the berries are very juicy, cut them larger and gently blot with paper towels to avoid excess moisture.
- Frozen strawberries also work: do not thaw completely, slice them, pat them dry quickly, and lightly dust with cornstarch if desired.
- Cornstarch can be swapped for potato starch in the same ratio.
- No sliced almonds? Chopped hazelnuts or pistachios work well.
- If using a pan larger than 9.5 in | 24 cm, add 1-2 more phyllo sheets to cover the base and sides without gaps.
Nutritional value per serving
| Indicator | Value |
|---|---|
| Calories | 230 kcal |
| Protein | 4.6 g |
| Fat | 14.4 g |
| Carbohydrates | 21 g |
| Fiber | 1.5 g |
| Sugars | 9 g |
| Sodium | 140 mg |
Frequently asked questions
Can I replace cream cheese with cottage cheese?
Yes. Use a soft, smooth cottage cheese, or press regular cottage cheese through a sieve and beat until creamy. If needed, add 1-2 tbsp sour cream for extra tenderness.
How do I avoid a soggy bottom and keep the pastry crisp?
Brush each phyllo sheet with butter and do not overload the pie with juice: lightly dry the berries first. Set the pan on a preheated baking sheet so the base bakes more evenly.
Can I make the pie ahead of time?
Assemble the pie and refrigerate for up to 6 hours, then bake just before serving. Store the baked pie in the refrigerator for 1-2 days; reheat for 5-7 minutes at 340°F | 170°C to restore crispness.