Cheese Strudel


3 eggs, separated
1/2 cup granulated sugar plus extra for sprinkling
2 teaspoons grated lemon peel
3 cups cottage cheese, (24 ounces)
1/2 cup golden raisins
1/2 pound Athens Fillo Dough, (about 12 sheets) thawed
1/2 cup butter, melted
powdered sugar


In a medium bowl, beat egg yolks and sugar until thick and pale; stir in lemon peel. In a blender or food processor, puree cottage cheese. Stir pureed cottage cheese and raisins into egg-yolk mixture. In another medium bowl, beat egg whites until stiff but not dry. Fold into cheese mixture; set aside.

Unfold fillo sheets keeping unused sheets covered while preparing. Place 1 sheet on a dry towel. Brush with butter amd sprinkle with a little sugar. Top with another leaf and brush with butter and a little sugar. Repeat with remaining sheets in the same manner. Preheat oven to 375 degrees. Lightly grease a large baking sheet and set aside.

Spoon cheese filling onto stacked fillo sheets to within 2 inches of long sides and 1 inch of short ends. Using towel to lift fillo and filling, gently roll up from a long side in jelly-roll fashion. Brush seam with water and gently press seam to seal. Tuck in ends. Lift in towel and carefully roll onto greased baking sheet, seam side down. Generously brush top and sides with butter.

Bake for 35-40 minutes or until golden brown. Cool slightly on baking sheet on wire rack. Place on serving dish and dust with powdered sugar. Serve warm or refrigerate until chilled.

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