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)
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.