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A flaky, golden pastry filled with a sweet, creamy filling is a staple of European bakeries. This incredible cheese strudel brings that classic charm right into your kitchen. Using simple phyllo dough, this recipe makes a traditionally complex dessert surprisingly easy to master. The blend of sweet cheese, a hint of vanilla, and a perfectly crisp shell makes this cheese strudel a treat you’ll be proud to serve for any occasion.
What is a Cheese Strudel?
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A cheese strudel is a layered pastry with a sweet, cheese-based filling, most often made from a thin, stretched dough or, more commonly in modern recipes, phyllo dough. The term “strudel” is German for “whirlpool” or “eddy,” referring to the swirl of filling and pastry that is created when the dough is rolled. A cheese strudel can be served as a dessert or a rich breakfast pastry, and its flavor is a delightful balance of creamy, tangy cheese and a light, crispy crust.
Ingredients
For the Strudel
- 1 package (1 lb / 450g) frozen phyllo dough, thawed
- 1/2 cup unsalted butter, melted
For the Cheese Filling
- 16 ounces (450g) full-fat ricotta or farmer’s cheese
- 1 large egg
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup raisins or currants (optional)
For the Topping
- Powdered sugar, for dusting
How to Make Cheese Strudel
- Prepare the Filling: In a large bowl, combine the ricotta or farmer’s cheese, egg, granulated sugar, vanilla extract, and lemon zest. Mix until all ingredients are well-combined and the filling is smooth. If using, stir in the raisins or currants. Set the bowl aside.
- Prepare the Phyllo Dough: Lay a large, clean kitchen towel on your work surface. Unroll the phyllo dough carefully and cover it with another clean, damp kitchen towel to keep it from drying out.
- Assemble the Strudel: Take one sheet of phyllo dough and lay it flat on the towel. Brush it lightly with melted butter. Repeat this process with 4-5 more sheets of phyllo dough, layering them on top of each other and brushing each with butter.
- Add the Filling: Spread half of the cheese filling evenly over the top layer of the phyllo dough, leaving a 2-inch border along the short sides and a 3-inch border along the long sides.
- Roll the Strudel: Using the kitchen towel to help you, carefully lift the long edge of the phyllo and roll it over the filling, creating a tight log. Once rolled, tuck in the short ends to seal the filling.
- Bake the Strudel: Carefully transfer the roll, seam-side down, onto a baking sheet lined with parchment paper. Brush the top with a final layer of melted butter. Bake at 375°F (190°C) for 30-35 minutes, or until the strudel is golden brown and the filling is set.
- Serve: Let the cheese strudel cool on the baking sheet for a few minutes before slicing it. Dust generously with powdered sugar and serve warm.
Tips for the Perfect Cheese Strudel
- Keep It Moist: Phyllo dough dries out very quickly. Always keep the sheets you are not working with covered with a slightly damp towel.
- Don’t Overfill: Use just the right amount of filling to ensure a clean, tight roll. Too much filling can cause the strudel to burst during baking.
- Serve Warm: For the best experience, serve your cheese strudel fresh from the oven, when the pastry is at its flakiest and the filling is perfectly warm.
Conclusion
This cheese strudel is a testament to how simple ingredients can create a stunning and delicious dessert. The delicate, crispy layers and sweet, creamy filling make for a perfect treat that is sure to impress.
Delicious Cheese Strudel In 7 Easy Steps
An easy and delicious recipe for a classic cheese strudel using phyllo dough, with a sweet and creamy filling.
Ingredients
For the Strudel
- 1 package 1 lb / 450g frozen phyllo dough, thawed
- 1/2 cup unsalted butter melted
For the Cheese Filling
- 16 ounces 450g full-fat ricotta or farmer’s cheese
- 1 large egg
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup raisins or currants optional
For the Topping
- Powdered sugar for dusting
Instructions
- Prepare the Filling: In a large bowl, combine the ricotta or farmer’s cheese, egg, granulated sugar, vanilla extract, and lemon zest. Mix until all ingredients are well-combined and the filling is smooth. If using, stir in the raisins or currants. Set the bowl aside.
- Prepare the Phyllo Dough: Lay a large, clean kitchen towel on your work surface. Unroll the phyllo dough carefully and cover it with another clean, damp kitchen towel to keep it from drying out.
- Assemble the Strudel: Take one sheet of phyllo dough and lay it flat on the towel. Brush it lightly with melted butter. Repeat this process with 4-5 more sheets of phyllo dough, layering them on top of each other and brushing each with butter.
- Add the Filling: Spread half of the cheese filling evenly over the top layer of the phyllo dough, leaving a 2-inch border along the short sides and a 3-inch border along the long sides.
- Roll the Strudel: Using the kitchen towel to help you, carefully lift the long edge of the phyllo and roll it over the filling, creating a tight log. Once rolled, tuck in the short ends to seal the filling.
- Bake the Strudel: Carefully transfer the roll, seam-side down, onto a baking sheet lined with parchment paper. Brush the top with a final layer of melted butter. Bake at 375°F (190°C) for 30-35 minutes, or until the strudel is golden brown and the filling is set.
- Serve: Let the cheese strudel cool on the baking sheet for a few minutes before slicing it. Dust generously with powdered sugar and serve warm.
Notes
Ensure the phyllo dough is fully thawed before use for best results.
