Ingredients:
- 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.
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