Sweet Cheese Strudel Filling
Enough for 1 strudel
Ingredients
  • 1 1/2 lb cottage cheese (small curds)
  • 8 oz cream cheese, room temperature
  • 3 large egg yolks
  • 2-3 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 1/2 C sugar
  • 1/4 C powdered sugar
  • pinch of salt
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 425 degrees F on convection baking setting. If oven does not have convection, use same temperatures but will just need to bake a little longer and will need to rotate pan half way through baking.
  2. In a food processor (or using a hand mixer with a large bowl), blend everything together until smooth. Leave in the fridge until needed.
Filling strudel
  1. Along a long edge of stretched dough about 4 inches from the edge, dollop cheese filling.
  2. Fold dough edge over to cover filling. Fold the short side edges over to cover the ends. Lift the sheet slowly to gently roll the strudel.
  3. Grease a sheet pan with Crisco/butter mixture. If using parchment paper or silicone baking mat, grease the top of sheet/mat. Lift strudel into pan, making an “S” shape to fit. Generously brush the top and side of strudel with Crisco/butter mixture.
  4. Bake at 425 degrees F for 10 minutes. Lower oven temperature to 400 degrees F. If using convection baking, bake for another 20 minutes. If using standard baking, bake for 25-30 minutes, or until the strudel is golden brown.
  5. Cool a bit before serving. Best served warm.
  6. Reheat in oven at 325 degrees F for about 12-15 minutes to crisp up dough and warm the cheese filling.
Recipe by CAB Cooks at http://www.cabcooks.com/2012/11/27/cheese-strudel-challenge/