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1
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
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2
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth.
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3
Add the egg and mix.
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4
Add 1/2 cup of the sugar, the vanilla, and cinnamon and mix.
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5
Add the cut up dried plums and mix just until incorporated.
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6
Spoon the mixture into a pastry bag fitted with no tip and a large opening at the end (or just set aside in a bowl).
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7
Transfer one sheet of phyllo to the prepared pan.
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8
Using a pastry brush, brush the phyllo with butter.
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9
Sprinkle with 1/3 of the remaining sugar and 1/3 of the ground walnuts.
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10
Repeat with the two remaining sheets of phyllo.
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11
Reserve the remaining melted butter and sugar.
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12
Turn the sheet pan so the wide part of phyllo is parallel to your body.
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13
Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon 2 lines of cream cheese mixture 3/4 inches thick.
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14
Starting at the edge, roll up the pastry to encase the cheese.
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15
Keep rolling to form a log.
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16
Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out.
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17
Brush the surface with melted butter and sprinkle with sugar.
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18
Bake until golden brown, about 30 minutes.
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19
Let cool 10 to 15 minutes on the pan.
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20
Using a serrated knife, cut carefully into sections and serve warm, with whipped cream or ice cream.
