food for thought

by michelle

cheese strudel

with 2 comments

Here’s a nod to my Austro-Hungarian background.


Preheat the oven to 200℃ (390℉). Combine 250g (8¾ oz) of farmers cheese, ⅓ of a cup of sugar, 1 cup of almond meal and 1 teaspoon of vanilla extract or paste and beat until smooth and creamy. Add 1 egg and beat well. Melt 40g of clarified butter or ghee. Lay out 5 sheets of filo pastry. Brush the first sheet with butter then lay the second and third sheets over the first. Brush with butter then lay the fourth and fifth sheets over them. Brush the fifth sheet with butter and sprinkle evenly with 2 tablespoons of dry breadcrumbs. Spoon the cheese mixture along one long edge, leaving a small border. Fold in the ends of the pastry and roll up, enclosing the filling. Brush the edge with butter to stick it down. Place on a tray and brush the top with the remaining butter. Bake for 15 -20 minutes until the pastry is crisp and deep golden. Allow to cool for 30 minutes before dusting heavily with icing sugar.



Written by michelle picker

June 22, 2014 at 5:56 am

2 Responses

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  1. Hi Michelle – this looks divine! Can you tell me if farmers cheese is cheddar or ricotta or? Thanks, Joy.


    June 22, 2014 at 9:21 am

    • Hi Joy, it’s a firm cottage cheese which is a little sour, a bit saltier and generally more dense than ricotta. It adds another dimension to cake, a bit like adding some sour cream. Michelle

      michelle picker

      June 22, 2014 at 10:57 am

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