Cheese strudel
This cheese strudel might yet be the best thing you’ve ever tasted. Might as well make two right away, it will be gone it will be gone in no time. The slightly sweet, soft dough is perfectly crunchy on the outside, with hints of lemon from the drizzle. The yeast dough works in perfect harmony with the tanginess of the cheese. Make sure to give it time to rise. It will be worth it.
To make this recipe, you will need:
- Space for rolling
- At least 13 inch / 34 cm long loaf pan
- Parchment paper
Cheese strudel
Ingredients
- Dough:
- 3/4 cup / 150 ml of warm milk
- 2 1/4 tsp of active dry yeast or 40 g of fresh yeast
- 1/2 cup / 110 g of granulated sugar
- 2 oz / 50 g of butter
- 3 1/2 cups / 500 g of all-purpose flour
- 1 egg plus 2 yolks (large eggs)
- Pinch of salt
- Filling:
- 1 lb / 500 g of farmer's cheese*
- 2 1/2 tbsp of granulated sugar
- 2 egg yolks (reserve the egg whites)
- 1/4 cup raisins
- Glaze:
- 7 tbsp / 55 g powdered sugar
- 2 tbsp of lemon juice
- 3–5 tbsp of orange peel or sliced almonds
Instructions
Place raisins in hot water (or rum, whiskey or brandy) and set aside to soak. Drain before adding to filling.
Warm milk slightly, add yeast and sugar and set aside in a warm spot for 10 minutes. Melt butter and set aside to cool slightly.
To make dough, place flour in a mixing bowl. Whisk egg with egg yolks and add to flour. Add milk/sugar/yeast mixture and start combining. Add melted butter and work to combine all ingredients. Add a few tablespoons of milk if dough is too dry. Dough should have consistency of play-dough - not sticky but playable. Once a dough ball is formed, cover and set aside in a warm place for at least 1 hour.
In the meantime, prepare filling by combining all ingredients. If farmer's cheese seems too dry, add a tablespoon or two of sour cream. Break up farmer's cheese with a fork add the rest of the ingredients and mix until well combined. Set aside.
Once the dough rises, roll out into a rectangular shape (35 cm x 25 cm / 13 in x 9 in). Place the cheese filling onto dough and distribute into an even layer. Roll starting from the wider edge. Next, cut the roll lengthwise, leaving a small uncut piece at the top of the roll. Twist the two long pieces of the roll and place it in a 13 inch / 35 centimeter loaf pan.
Set aside in a warm place to rise for about 20–30 minutes.
When ready to bake, heat oven to 350°F / 180°C. Whisk the reserved egg white with a fork and brush the top of the roll. Place in hot oven and bake for 35–40 minutes. Turn oven off and crack the oven door open for 5 minutes, then remove and cool on the counter.
To make glaze, mix powdered sugar with lemon juice. It should make a thick paste. If it comes out too watery, add a bit more powdered sugar. Spoon or brush onto cool roll. Sprinkle with orange peel or almond shavings. Let set.
*if you don’t have access to farmer’s cheese, consider making your own. My recipe here.
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When this freezing rain and snow storm passes, I will be on my way to the store. I am expecting deliciousness and I know I won’t be disappointed. I love my sweet buns and breads.