Fresh Summer Fruit Crostata with Lemon Cream Cheese Filling
Try this refreshing dessert topped with amazing fresh summer fruit and creamy, tangy lemon cheesecake filling. I used Phyllo dought as the base and
Servings 8 servings
Ingredients
- 1 pkg Premade Phyllo Dough You can also use your favorite pasty dough
- 1/2 cube butter (melted)
- 8 oz cream cheese
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1-2 cups powdered sugar
- 3-4 cups assorted fresh fruit of your choice I like to use fresh peaches, strawberries, blueberries, mangos, cherries and more.
Instructions
- The first thing you want to do is to make the crostata base. I like to use one package of phyllo dough. You need it ot be at room temperature for it to cooperate fully. Warning...it can be dry and flaky, so if you find that to be the case, lay a damp towel over the top of the unrolled phyllo dough. This will help to hydrate the sheets of phyllo.
- You will need a large baking sheet, melted butter and a pastry brush. To begin you want to lay one thin sheet of dough on the baking sheet. ( I like to put a silicone baking mat down on the pan before doing this, it prevents the dough from sticking to the pan. You can also use parchment paper).
- Once you lay your first sheet down you need to brush it with some melted butter. Next, you will lay another sheet of dough down. This time rotate it about 20-30 degrees so that as you continue to add them, it will create a circle of sorts. Brush on some melted butter and add another layer of dough, making sure to rotate it once again. Keep doing this until you have used all your dough. Brush the last piece of dough with butter and grab a 8-9 inch round cake pan or pie pan and set it directly in the middle of the dough. Now, scrunch the edge of the dough up against the pan and up the sides of the pan to create the crust for the dessert.
- Now you can remove the pan and put the dough in the oven at 400 degrees for about 15 minutes. You want to make sure to check it and as soon as the top and edges are golden brown, you can pull it out of the oven. The outside edges should be nice and brown as well. The phyllo dough will be crisp and flaky. Make sure the center of the dough is completely baked.
- Let the base completely cool and while you are doing that you can prepare the fruit and the filling. You can use a wire rack to cool the dough.
- For the filling, take 8 ounces of cream cheese, some vanilla extract, the lemon zest of 1 lemon and 1 1/2 cups of powdered sugar. You can use an electric hand mixer or stand mixer to whip this up. Set it in the fridge while you prep your fruit.
- Once the crostata base it cooled completely, remove it from your cookie sheet with a spatula and place it on a serving plate or tray.
- Now, you can spoon on the lemon cream cheese filling. Next top the filling with all your amazing summer fruits! I like to lastly dust some powdered sugar to the top of the crostata. Now, it's time to serve it and enjoy!