Farmer’s Cheese and Raisin Filo Strudel

Not every café has a full-time baker. At many, it’s just Mama in the kitchen, and often Mama doesn’t feel like (or doesn’t have enough counter space for) hand-pulling strudel dough. This classic recipe layers store-bought filo dough with a Topfen filling in a pan to make a deep-dish dessert. Thanks to Gerda Hofer for this recipe.