Farmers Cheese And Raisin Filo Strudel Recipes

Steps:

• Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside., Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter., Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk., Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner's sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.

Steps:

• 1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter.
• 2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl.
• 3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream.
• 4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins.
• 5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan.
• 6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish.
• MAKE AHEAD
• The strudel is best the day it is baked.