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Apricot & Cheese Strudel
- Makes one 38-45 cm strudel,
10-12
servings - Difficulty
Easy
Published 2014
Both this and the plainer cheese strudel with raisins described in the Variations are Viennese classics. This cheese filling is equally good with sour cherries, prune plums or blueberries, though in Vienna soft fruits and berries are usually used with a nut-based filling that bakes somewhat dry to accommodate the juices from the fruit.
Ingredients
1 batch
Method
- For the filling, bring the milk to a simmer in a small saucepan and stir in the cubed bread off the heat. Leave the mixture to soak for 1 minute, then force the bread through a sieve into a bowl, followed by the cheese.
- In another bowl, use a rubber spatula to beat the butter and sugar together, then beat in the egg yolks, lemon zest and vanilla extract. Beat i
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