Fruit and Cream Phyllo Pie

Fruit and Cream Phyllo Pie

16

"This unique pie has a light and crispy phyllo crust. You can use the fruit of your choice."
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Ingredients

servings 379 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl combine cream cheese, sugar, egg, and vanilla extract. Beat until light and fluffy. Set aside.
  3. Remove thawed phyllo from package and unroll. Keep stack covered with a damp towel at all times to prevent drying out and tearing. Separate one sheet of phyllo from stack, brush lightly with melted butter or margarine, and place sheet in a 9-inch pie pan. Let edges of dough hang over sides of pan. Continue this process with 4 more sheets of phyllo dough. Spread cream cheese mixture evenly into pan.
  4. Spread fruit filling over cream cheese layer. Fold overhanging phyllo dough over fruit layer. Brush another sheet of phyllo with melted butter or margarine and lay over top of pie. Continue this process with remaining 4 sheets of phyllo.
  5. Tuck edges of top phyllo sheets inside pie between pan and filling, sealing well. Cut small slits in top layers of dough to allow steam to escape.
  6. Bake in preheated oven for 45 to 55 minutes, ensuring that phyllo doesn't get too brown, just golden. Cool completely before serving. Refrigerate leftovers, if any ...

Reviews

16
  1. 17 Ratings

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Most helpful positive review

Everyone I've made this dessert for has loved it, they don't even realize that they're eating a much healthier dessert than usual! I usually make half of the recipe in a pie pan, which means hal...

Most helpful critical review

This pie was good- the crust was a little too insubstantial to accomodate all the filling, so it often fell apart when serving- be sure to cool completely before serving, as per instructions, bu...

Everyone I've made this dessert for has loved it, they don't even realize that they're eating a much healthier dessert than usual! I usually make half of the recipe in a pie pan, which means hal...

This pie was good- the crust was a little too insubstantial to accomodate all the filling, so it often fell apart when serving- be sure to cool completely before serving, as per instructions, bu...

i tried mine with canned peaches and kiwis. it turned out great. not too sweet or heavy. i ate it for dessert and breakfast!

Delicious! I used blueberry pie filling and non-fat cream cheese as well as more phyllo dough on the bottom and top. My family ate this one up in one night.

I made this dessert and it was a hit! Everyone loved it. It was the right combination af creamy filling and melt in your mouth crust!

Very good, the Phyllo crust is time consuming, would make again with a normal crust.

Recieved absolutely rave reviews, though I myself wasn't as crazy about it. I used blueberry pie filling. The cream cheese mix was very delicious, but I think I might have done better using a di...

Okay. Not fabulous. Won't make again.

It was really good!!! Definitely a solid 4 stars (if I could give it 4 1/2, I would!! I used blueberry pie filling, but otherwise followed the recipe. The only change I would make would be to...