Apricot & Cheese Strudel

Name: Apricot & Cheese Strudel
Yield: Makes one 38-45 cm strudel, 10-12 servings
Cuisine: Turkish
Ingredients: 1 batch Strudel Dough, stretched and ready to be filled; 85 g good-quality white bread, trimmed of crusts before measuring, diced; 75 ml whole milk; 680 g salted farmer’s cheese or ricotta cheese; 680 g salted farmer’s cheese or ricotta cheese; 100 g caster sugar; 45 g unsalted butter, softened; 2 teaspoons finely grated lemon zest; 3 medium egg yolks; 120 ml double cream; 1½ teaspoons vanilla extract; 60 g unsalted butter, melted; 450 g fresh apricots, rinsed, stemmed, halved, stoned and sliced; icing sugar for finishing

Preparation info

Makes one 38-45 cm strudel,
10-12
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

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 Strudel Dough, stretched and ready to be filled

Asia
Europe
Austria
Turkey
Vienna
Pastry
Dessert
Pie
Vegetarian
Mediterranean

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