6 ounces firm silken tofu at room temperature

1 cups confectioners’ sugar, plus more for dusting

3 ounces pareve (tofu) cream cheese, at room temperature

3 tbsp all purpose flour

1 tsp vanilla extract

Juice of half a lemon

1 egg yolk

7 sheets frozen phyllo dough, thawed

½ cup oil for brushing (approx)

½ cup graham cracker crumbs

1 can cherry pie filling

1.  Blend the tofu in a food processor until smooth. Add the confectioners’ sugar, pareve cream cheese, flour and vanilla, lemon juice and yolk and puree until combined.

2.  Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly larger then the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush lightly with oil – especially the edges_ and sprinkle with 1 tablespoon graham crumbs. Top with another sheet of phyllo, then brush again with oil and sprinkle with more crumbs.. Repeat with the remaining phyllo sheets, topping each with oil and crumbs. Reserve the remaining oil and crumbs for topping.

3.  Meanwhile, pour the cherry pie filling into a sieve and push the jelly through, leaving mostly the cherries.

4.   Spoon the tofu mixture across the length of the phyllo, leaving a 1 – inch border at the long end closest to you, and a 2-inch border at the short ends. Place the cherries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log, and tuck both ends underneath to close. Turn seam-side down on the parchment. Brush with the remaining oil and sprinkle with the remaining crumbs.

5.  Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners’ sugar.