- 8 oz light cream cheese at room temperature.
- 3 TB confectioners sugar
- 1 large egg
- 2 tsp lemon zest
- 1/4 tsp freshly grated nutmeg
- Pinch kosher salt
- 2 cups cherries pitted
- 7 sheets phyllo dough 13- X 18-in
- 8 servings butter flavor cooking spray
- 1 TB sugar
Preheat oven to 400°F and line a baking sheet with parchment paper.
Use an electric mixer to beat together cream cheese, confectioners sugar, egg, lemon zest, nutmeg and salt in a large bowl.
Lay 1 sheet phyllo on parchment, spray lightly with cooking spray and sprinkle with ½ tsp sugar. Repeat with remaining 6 sheets of phyllo (skipping cooking spray and sugar on the last sheet).
Spread cheese mixture across the length of the phyllo 2 inches away from the edge of the pan. The cheese should spread ~ 3” wide by 18” long. Scatter cherries evenly across cheese.
Using the parchment paper to assist, roll phyllo layers over the cheese and cherries jelly-roll style. Gently turn strudel seam side down in the center of the parchment. Spray top lightly with cooking spray.
Bake until phyllo is golden, 15-20 minutes; remove from oven and let cool slightly before slicing into 16 1” thick slices.