Experience Austrian Cheese Strudel Recipes

FARMER'S CHEESE AND RAISIN FILO STRUDEL

Farmer's Cheese and Raisin Filo Strudel image

Provided by Rick Rodgers

Categories Cheese Dessert Bake Raisin Shavuot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Ingredients

6 tablespoons (3/4 stick) unsalted butter, melted
20 ounces farmer's cheese
2 1/3 cups fresh bread crumbs
1 cup milk
10 tablespoons (1 1/4 sticks) unsalted butter, at cool room temperature
3/4 cup granulated sugar
Grated zest of 1 lemon
1 teaspoon vanilla extract
6 large eggs, separated, at room temperature
1 cup sour cream
1 cup golden raisins
12 12-by-17-inch sheets of fresh or thawed frozen filo
Confectioners' sugar, for garnish
Vanilla Sauce , optional

Steps:

1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter.
2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl.
3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream.
4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins.
5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan.
6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish.
MAKE AHEAD
The strudel is best the day it is baked.

AUSTRIAN APPLE STRUDEL

Austrian Apple Strudel image

This can be prepared and then frozen until baking time. It's fantastic for breakfast and with afternoon tea or coffee.

Provided by ColoradoCookin

Categories Breads

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 sheet frozen puff pastry (pepperidge farm recommended)
1 large green apple (Granny Smith)
2 -3 tablespoons butter
1/3-1/2 cup golden raisin
8 -10 dried apricot halves, cut in quarters
1/4 cup water
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg yolk, beaten with
1 tablespoon water

Steps:

Thaw puff pastry.
Cut and core apple and chop into small pieces, 1/2-inch size.
Over medium heat, melt butter in a large skillet.
Add apple, raisins and apricots.
Mix well and saute' a few minutes.
Add water, brown sugar, cinnamon and nutmeg.
Cover and simmer for about 10 minutes.
Cool.
Place pastry on a flat surface and distribute apple mixture down the middle of pastry sheet.
Make 2 1/2-inch cuts diagonally along both sides of exposed pastry and 1 1/2-inch intervals.
Fold strips over apples alternating from left to right.
Press dough together where ends overlap.
With fork tines, seal the top and bottomedge of dough.
At this point refrigerate for 30 minutes or wrap and freeze for later use.
At time of baking, place strudel on a cookie sheet covered with parchment paper, or use an insulated cookie sheet to prevent overbrowning of bottom of the pastry.
Brush with egg wash.
Bake in a preheated oven at 425 degrees for 25 minutes or until strudel is light golden.

Nutrition Facts : Calories 535.2, Fat 30.4, SaturatedFat 10, Cholesterol 62.5, Sodium 203.9, Carbohydrate 62.8, Fiber 3.4, Sugar 30.1, Protein 6

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Prepare the dough yourself, or have the shop-bought dough to hand. Steep the raisins in the rum and leave to soak.
To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over moderate heat until golden brown.
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