Farmer's Cheese And Raisin Filo Strudel
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2.333333 cups
Bread Crumb (fresh)1 cup
Milk3 cup
Granulated Sugar1 tsp
Vanilla Extract1 cup
Sour Cream1 cup
Golden RaisinsDirections:
1
Position a rack in the center of the oven and heat to 350°F
2
Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter
3
Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl
4
Stir the bread crumbs and milk in another medium bowl
5
Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy
6
Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes
7
Beat in the egg yolks, one at a time
8
Mix in the farmer's cheese, soaked bread crumbs, and sour cream
9
In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks
10
Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites
11
Fold in the raisins
12
Place a filo sheet in the prepared pan, letting excess dough hang over the sides
13
Using a soft brush, lightly brush the filo as best as you can with melted butter
14
Layer 5 more filo sheets, buttering each layer
15
Pour in the cheese mixture and spread evenly
16
Layer with 6 more filo sheets, buttering each layer and the top
17
Tuck the excess filo into the baking pan
18
Bake until the top is golden brown, about 1 hour
19
Cool for 30 minutes
20
Dust the top of the strudel with confectioners' sugar
21
Serve warm or cooled, with the vanilla sauce, if you wish
22
Position a rack in the center of the oven and heat to 350°F
23
Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter
24
Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl
25
Stir the bread crumbs and milk in another medium bowl
26
Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy
27
Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes
28
Beat in the egg yolks, one at a time
29
Mix in the farmer's cheese, soaked bread crumbs, and sour cream
30
In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks
31
Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites
32
Fold in the raisins
33
Place a filo sheet in the prepared pan, letting excess dough hang over the sides
34
Using a soft brush, lightly brush the filo as best as you can with melted butter
35
Layer 5 more filo sheets, buttering each layer
36
Pour in the cheese mixture and spread evenly
37
Layer with 6 more filo sheets, buttering each layer and the top
38
Tuck the excess filo into the baking pan
39
Bake until the top is golden brown, about 1 hour
40
Cool for 30 minutes
41
Dust the top of the strudel with confectioners' sugar
42
Serve warm or cooled, with the vanilla sauce, if you wish
43
MAKE AHEAD The strudel is best the day it is baked
44
The strudel is best the day it is baked