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You can turn a handful of everyday ingredients into a true showstopper with this Strawberry Fillo Crinkle Cheesecake. Crispy pastry mingles with a creamy middle and juicy strawberries. I pull this out at spring get-togethers—everyone oohs and ahhs and there’s never any left.
It’s so much faster than your standard cheesecake. I served this for a brunch birthday once—every crumb vanished in seconds.
Irresistible Ingredients
- Icing sugar: scattered on top for a sweet pretty finish
- Strawberries: sliced and fresh, make sure to use really ripe ones for the brightest flavor and color
- Eggs: a couple of eggs, just whisk them a bit—these hold everything together while baking
- Plain flour: just a little bit keeps the filling stable and creamy instead of runny
- Caster sugar: really fine sugar that melts right in for a smooth filling
- Vanilla bean paste: the good stuff, pick a nice one for lovely aroma and taste
- Thickened cream: for extra richness plus a touch of lightness
- Cream cheese: let it soften before you start for a perfectly creamy texture
- Unsalted butter: melted so every flaky layer is tasty and golden
- Antoniou Fillo Pastry: grab 375 grams, this is what gives all that crunchy texture
Your Fillo sheets need to be bendy and smooth, not dry or busted. That helps you fold and shape them with zero stress.
Simple Step Guide
- Baking and Finishing Touches:
- Pop it back in the oven for half an hour or until the middle is just set and everything’s golden on top. Let it cool all the way in the pan. Dust over plenty of icing sugar just before serving and enjoy at room temp or straight from the fridge.
- Mixing the Cheesecake Layer:
- Get your cream cheese super smooth with a spatula. Stir in vanilla paste and thickened cream. Whisk till there are no lumps. Blend in caster sugar and plain flour. Add eggs, stir till it’s all one smooth mix (don’t go wild though). Pour gently over your baked pastry, wiggling the dish to let it settle everywhere. Wait a few minutes and poke those strawberry slices into the pastry folds.
- Putting the Pastry Together:
- Let your Fillo sit out in its wrapper until it softens up. Butter a 30 cm round dish. Lay one Fillo sheet inside with ends hanging over. Butter the top. Layer on four more sheets, turning each as you go and brushing on more butter. Any pastry that hangs over—tear it off and use for patching the bottom. Take another pastry sheet, brush with butter, stack another on top, and butter again. Scrunch them up loosely and roll them into a thick coil, then place in the middle of the dish. Keep doing this until you fill the whole dish with those scrunched, rolled pastry pieces. Pour on any extra butter and brush it around. Bake in a fan oven at 180°C for about 25 minutes till perfectly crisp. Cool while you work on the filling.
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The pastry is my favorite because it catches the creamy filling in pockets for a surprise in every bite. I made this once for Mother’s Day breakfast and folks still ask for it again.
Storing Leftovers
Wrap up any leftovers and keep them chilled in the fridge. The pastry will stay crunchy for a while then start to get softer as it soaks up the filling. It’s best in the first couple of days. Don’t freeze it, though—the custard and pastry won’t thaw nicely and might turn to mush.
Swap-Out Ideas
No strawberries? Grab blueberries or raspberries instead—they’ll deliver that same sweet-tart kick and color. Going dairy-free? Use plant-based cream cheese and thick milk, just know the filling will be a bit lighter. Got no vanilla bean paste? A splash of vanilla extract does the trick.
Fun Ways to Serve
Cut generous slices and top with whipped cream or some vanilla ice cream. Got company? Toss a handful more strawberries on top and maybe a sprig of mint for color. Also, it’s fantastic with tea or your favorite coffee.
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Background & Traditions
Crinkled Fillo treats show up all over the Middle East and Med regions, often sweetened with custard or syrup. Mine takes those old-school layers and brings them into today with a cheesecake twist and loads of strawberries. It’s like an edible link between classic and new—plus, it’s a total stunner.
Frequently Asked Questions
- → What’s the easiest way to stop fillo from ripping?
Let your fillo sheets warm up to room temp before you start. Cover the rest with a damp cloth as you work so they don’t dry out and fall apart.
- → How do I get crunchy pastry every time?
Give every piece a good brush with melted butter for the best crunch. Make sure you bake it to a deep golden before pouring in the filling.
- → Is it ok to swap in frozen strawberries?
Fresh berries are best because of their firmer bite. If you only have frozen, let them thaw and strain the extra liquid so things don’t get soggy.
- → What’s a good way to check if the middle is set?
The center should still jiggle a tiny bit when you shake the pan. It’ll finish setting up as it cools down outside the oven.
- → What do I do with leftovers?
Let it cool all the way, then cover it up and stick it in the fridge. Try to eat it in a couple days for the best taste and feel.