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Pink Pillows

What you need: 

1 pound vegan phyllo dough (I use Fillo Factory)
1 (8 ounce) container vegan cream cheese (I use Tofutti better than cream cheese)
sprinkle raw cane sugar
1 pound strawberries, sliced 1/2"
1/2 pint raspberries or blueberries or 2 large peaches, peeled and sliced
2 tablespoons vegan butter (I use Earth Balance)

What you do: 

1. Preheat oven to 350 degrees F. Grease a cookie sheet. Take out a pastry sheet and lay it on a dry work surface.
2. Spread a medium thick layer of vegan cream cheese in center in the shape of a square with a border of a few inches around.
3. Sprinkle with a pinch vegan sugar and layer fruit on it. Fold in the corners, and if you can, pinch the seams. Put a bit of vegan butter on your finger and dab it on the crust. Sprinkle with a pinch of vegan sugar.
4. Place on prepared cookie sheet, and bake until golden brown (15-25 minutes).
Eat warm with vanilla soy ice cream.

Preparation Time: 
Cooking Time: 
Servings: 
8

SO HOW'D IT GO?

I wasn't feeling this. The fillo dough was not a good choice for this... I think puff pastry would have worked a lot better. I couldn't even get the cream cheese to spread without the dough ripping. It sounded like a great idea though! I'll try to make it again using puff pastry instead

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These are GREAT!  I actually left out the cream cheese and just added a little soymilk-soaked dates, instead.  YUM!  Take them until you think they're ready.  Last time I even used some vegan wontons I had in the freezer instead of the filo dough.  They turned out just as yummy!

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