Strawberry Cream Cheese Strudel

Posted by: Ange on: Thursday, September 11, 2008

• In: Food
• 2 Comments

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I think I will like to post on a desert this week. This has been a hit at my hubby’s company parties and a hit among his and my friends too. I had actually got this from the SBS Food Website and here is the original recipe. I have modified some ingredients as the original calls for cherry but I had substituted it with strawberries instead and it calls for a whole egg but I have only used the yolk. I had also use vanilla sugar (recipe for home-made vanilla sugar) instead of vanilla essence. But I can tell you that the taste is just as great.

• Cuisine: Hungarian
• Serving: 10 pieces
• Difficulty: Easy
• Preparation Time: 30 mins
• Time to bake: 20 mins

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Ingredients:

• 125g         Full fat ricotta
• 125g         Cream cheese, room temperature
• 3 tbsp       Vanilla caster sugar
• 1tbsp        Caster sugar
• 1               Egg yolk
• 5  sheets  Filo pastry
• 80g           Unsalted butter
• 2 tbsp       Packaged dry breadcrumbs
• 125g         Fresh strawberries
• 1 tbsp       Flaked almonds
• Pure icing sugar, to serve

Prepare:

1. If time allows, place the ricotta into a nylon sieve. Cover and refrigerate it for 1-2 hours. This will help to strain out the bit of liquid from the ricotta.
2. Wash, hull and slice the strawberries and place them on the kitchen towel and pat dry.
3. Toast the flaked almonds.
4. Melt the butter.
5. Preheat fan forced oven to 200 degrees and line baking tray with baking paper.

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3.  4.

 

Method:

1. Cream the cream cheese and ricotta together.
2. Add in vanilla sugar to cream cheese and beat till smooth and creamy.
3. Add egg yolk and beat well.
4. Cover and refrigerate mixture till ready to use.
5. Place 1 sheet filo onto clean work surface.
6. Brush with melted butter, top with a second sheet, brush with butter and repeat layering filo so you have 5 layers.
7. Sprinkle the breadcrumbs evenly over the filo.
8. Spoon cream cheese mixture along 1 long edge, leaving a small border.
9. Top with strawberries.
10. Top the strawberry with 1 table spoon of caster sugar.
11. Sprinkle with toasted almonds.
12. Fold the ends in and roll up to secure filling, brushing exposed edges to ensure they stick. Transfer to baking tray and brush strudel all over with remaining unsalted butter.
13. Bake for 15 mins and reduce oven to 180°C and bake a further 5 minutes until pastry is crisp and deep golden. Allow to stand 30 minutes to cool.
14. Dust heavily with icing sugar and serve.

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13. 14.

 

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• Note: because the strudel is very long, at step 7, I cut the buttered filo sheets into half to get 2 shorter strudels.

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