Vegan Strawberry Strudel

Instructions

1. Preheat your oven to 190°C (375°F).
2. Thaw the phyllo dough according to package instructions if frozen.
3. Melt the vegan butter. You'll use this to brush between the phyllo layers.
4. Wash, hull, and quarter the strawberries. If they're very large, cut them into sixths.
5. In a large bowl, gently mix the strawberries, sugar, vanilla extract, and lemon juice. Let sit for 10 minutes to release some juices.
6. Add the almond flour and cornstarch to the strawberry mixture, stirring gently to combine. The almond flour will absorb excess liquid and add flavor, while the cornstarch will help thicken the filling as it bakes.
7. Lay out a clean kitchen towel and place one sheet of phyllo dough on it. Brush the sheet lightly with melted vegan butter.
8. Layer another sheet of phyllo on top and brush with butter. Repeat with the third sheet.
9. Spread the strawberry filling along one long edge of the phyllo, leaving a border of about 2 inches on the sides.
10. Using the kitchen towel to help you, carefully roll the phyllo around the filling, creating a log shape.
11. Tuck in the ends and place the strudel seam-side down on a baking sheet lined with parchment paper.
12. Brush the top of the strudel with any remaining melted vegan butter.
13. Bake for about 30-35 minutes, or until the pastry is golden brown and crispy.
14. While the strudel is baking, prepare the glaze by mixing the vegan cream cheese with powdered sugar until smooth.
15. Remove the strudel from the oven and let cool for about 15 minutes.
16. While still warm, drizzle or spread the cream cheese glaze over the top of the strudel.
17. Allow to cool slightly before slicing and serving.
18. Serve warm or at room temperature, optionally with a scoop of vegan vanilla ice cream.
19. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
20. To reheat, warm in a 150°C (300°F) oven for about 10 minutes to re-crisp the pastry.