Ingredients (use vegan versions):
- 1 box vegan filo dough (I use Filo Factory)
- 1 pound strawberries (clean and cut into 1/2 inch slices)
- 1 package raspberry or blueberry (1/2 pint?) or 2 large peaches, sliced and peeled
- 1-2 containers tofutti "better than cream vegan cheese"
- raw cane vegan sugar
- earth balance spread
Directions:
Preheat oven to 350.
Take out a pastry sheet and lay it on a
dry work surface. 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. Sprinkle with a pinch vegan sugar and layer
some fruit on it.
Fold in the corners, and if you can,
pinch the seams.
Put a bit of Earth Balance (margarine) on your
finger and dab it on the crust. Sprinkle
with a pinch of vegan sugar.
Place on a "greased" cookie sheet, and
bake until golden brown (15-25 min).
Eat warm with vanilla soy ice cream.
Serves: 8
Preparation time: 30
fruit
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