50 g (2 oz) sultanas
15 ml (1 tbsp) rum
100 g (4 oz) butter, softened
75 g (3 oz) caster sugar
4 egg yolks
325 g (11 oz) curd cheese, sieved
50 ml (2 fl oz) sour cream
5 g (1 tsp) lemon zest
1 recipe Strudel Dough or 12 sheets filo pastry
25 g (1 oz) butter, melted
15 ml (1 tbsp) rum
100 g (4 oz) butter, softened
75 g (3 oz) caster sugar
4 egg yolks
325 g (11 oz) curd cheese, sieved
50 ml (2 fl oz) sour cream
5 g (1 tsp) lemon zest
1 recipe Strudel Dough or 12 sheets filo pastry
25 g (1 oz) butter, melted
method
1. Soak the sultanas in the rum for 30 minutes to plump them.
2. Beat three quarters of the butter and the sugar until light and fluffy. Beat in the egg yolks one at a time.
3. Mix in the cheese, sour cream and zest.
4. Brush the dough with some of the melted butter. Spread the filling over two-thirds of the pastry and sprinkle with sultanas and rum.
5. Using the cloth to help, roll the pastry loosely over the filling; tuck in the ends carefully, so that the filling cannot leak out, and transfer to a large, greased baking sheet, seam side down.
6. Brush with more melted butter and bake in the preheated oven at 200°C (400°F) Gas 6 for 30 minutes until crisp and well-browned.
7. Serve warm or cold dredged with icing sugar.
8. If using filo pastry, use six sheets at a time. Brush one sheet with melted butter and cover with a second sheet of pastry; brush with more melted butter and continue layering and brushing with butter with the remaining layers. Place half the cheese filling in the middle and roll up in the same way as for strudel. Finish with the rest of the filo sheets in the same way.
2. Beat three quarters of the butter and the sugar until light and fluffy. Beat in the egg yolks one at a time.
3. Mix in the cheese, sour cream and zest.
4. Brush the dough with some of the melted butter. Spread the filling over two-thirds of the pastry and sprinkle with sultanas and rum.
5. Using the cloth to help, roll the pastry loosely over the filling; tuck in the ends carefully, so that the filling cannot leak out, and transfer to a large, greased baking sheet, seam side down.
6. Brush with more melted butter and bake in the preheated oven at 200°C (400°F) Gas 6 for 30 minutes until crisp and well-browned.
7. Serve warm or cold dredged with icing sugar.
8. If using filo pastry, use six sheets at a time. Brush one sheet with melted butter and cover with a second sheet of pastry; brush with more melted butter and continue layering and brushing with butter with the remaining layers. Place half the cheese filling in the middle and roll up in the same way as for strudel. Finish with the rest of the filo sheets in the same way.
serving amount
serves 4 - 6
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