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Turn everyday basics into a showstopper dessert with this stunning Strawberry Fillo Crinkle Cheesecake. Each bite has layers of delicate pastry, creamy cheesy filling, and juicy strawberries. I whip this up for spring parties and it never lets me down—both in looks and taste.
This really beats traditional cheesecakes for speed. The first time I made it at a birthday brunch, there wasn’t a crumb left on plates.
Luscious Ingredients
- Strawberries: grab sweet ripe ones, slice up, and drop in for freshness and color
- Icing sugar: finish with a sprinkle for that sweet touch and pretty look
- Cream cheese: let it come to room temp, so your filling goes creamy and smooth
- Antoniou Fillo Pastry: you’ll need about 375 grams for those shattery layers
- Plain flour: a bit to help keep your mixture thick and creamy
- Vanilla bean paste: adds a deep yummy aroma—go for the best kind if you can
- Eggs: lightly beaten, they hold the filling together just right
- Caster sugar: dissolves fast and leaves your filling super smooth
- Unsalted butter: melt it, brush it on for golden, tasty pastry
- Thickened cream: brings a nice rich-but-light feel to the custard
Check your Fillo—if it’s brittle or cracked, it’ll be a pain to work with. Soft and bendy sheets make shaping way simpler.
Step-by-Step Guide
- Baking and Topping Off:
- Slide your dish back into the oven and bake 30 more minutes or so, enough for the custard to firm and your pastry to get deep gold. Cool down all the way in the pan—don’t rush it. Before you slice, shower with icing sugar. Tastes great freshly made or chilled from the fridge.
- Mixing the Filling:
- Use a spatula to stir cream cheese till totally smooth, add in thickened cream and vanilla, whisk till not lumpy. Fold in sugar and flour, then crack in eggs and gently mix—don't overdo it. Pour all that creamy filling over your baked, crispy pastry so it sinks into every nook. Wiggle the pan for even spreading and let it sit a few minutes so the custard settles through the bottom. Tuck those strawberry slices around the pastry for fruity pockets.
- Getting the Pastry Ready:
- Keep your Fillo in its pack till it’s room temp so it won’t tear. Butter a 30-cm round baking dish. Drape in one Fillo sheet, corners hanging over. Brush with butter, do it again with four more, turning each sheet a bit. Cut off the extra edges and lay them down for extra base. Take a sheet, brush with butter, stack another, brush again. Scrunch both into a loose ruffle, then swirl into a lazy spiral—leave it loose for space to fill. Drop spirals into the center and keep going until your pan is packed. Pour leftover butter on top. Bake in a fan oven at 180 C for about 25 minutes till crisp and golden. Let it cool before moving on.
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The coolest thing is how the filling tucks into the pastry, leaving you little hidden bites here and there. On one Mother’s Day, I surprised everyone with this for breakfast—and now it’s a regular request.
Storage Tips
Cover and keep this cake in the fridge. Crunch lasts a good while but will get softer once chilled. Try to eat leftovers within two days for the nicest texture and flavor. Skip the freezer—after thawing, your pastry will be mushy and the custard won’t hold up.
Ingredient Swaps
No strawberries? Blueberries or raspberries work just as well and keep things bright and tangy. If you need it dairy-free, just use plant-based cream and cream cheese—the filling’s a bit lighter, but it totally works. And if you haven’t got vanilla bean paste, plain vanilla extract (about a teaspoon) is fine in a pinch.
How to Serve
Cut out big slices and top with whipped cream or vanilla ice cream if you like. When it’s party time, pile on some extra berries and maybe a sprig of mint to make it look fancy. Hot coffee or tea makes it even better.
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Cultural Backstory
You’ll find crinkly fillo desserts all over the Middle East and Mediterranean—think stacks of pastry, sometimes with custard or syrup. This mash-up takes that vibe and mixes it with a modern cheesecake twist, using strawberries for a fresh burst. It’s old-school meets new, and the look on the plate is just stunning.
Frequently Asked Questions
- → How do I stop fillo from breaking?
Let the fillo get to room temp before you use it. Always throw a damp towel over the stack so it stays soft and doesn't rip.
- → What keeps the pastry crispy?
Slather every fillo sheet with melted butter. Bake them till they're a deep golden color and completely crisp before your filling goes in.
- → Is it okay to use frozen strawberries?
Fresh berries work best for bite and texture, but if you swap for frozen, thaw them and drain off all that extra liquid first.
- → When is the middle set?
You'll want the center to look mostly firm but still wobble just a bit. It'll tighten up as it cools on the counter.
- → How do I keep the rest fresh?
Let it cool all the way, cover it up, and pop it in the fridge. Best eaten in the next couple days for freshness.