Cheese Strudel
Dough:
1 package of phyllo dough
1 cup melted butter
1 cup breadcrumbs
¾ cup brown sugar
Filling:
2 lb farmer cheese
3 yolks
1/2 cup sugar
rind from 2 lemons
1 teaspoon vanilla extract
pinch of salt
2/3 cup raisins
For the filling:
Combine all ingredients.
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For the Dough:
Place 1 sheet of Phyllo on a flat surface.
Brush with melted butter.
Spread and cover lightly with brown sugar and breadcrumbs.
Cover with 2nd Phyllo.
Repeat with 3 more phyllo/butter/brown Sugar/breadcrumbs layers for a total of 5 layers.
End with a Phyllo Sheet.
Place the phyllo layers so the longer side of the rectangle is closer to you.
Spread some of the bread crumbs in the middle third of the rectangle.
Top the bread crumbs with the cheese mixture.
Fold a third of the rectangle closer to you to top the apples.
Fold a third of the rectangle farther from you on top of that.
Mix the egg yolk with 2 teaspoons of water.
Brush the cake.
Bake in 350F (180c) for 25-30 minutes, till golden.
Sprinkle with powder sugar