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

Tags: Cheese, Corn, Vegan