Italian Cranberry Cheesecake Strudel with Candied Chestnuts and Caramel Sauce

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Preparation info

  • Yield:

    12

    servings
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This recipe is not in the low-fat category, but the phyllo crust may allow you to feel a bit more virtuous as you enjoy the creamy, rich filling. The strudel should be served warm or, at the least, room temperature; it should not be served cold. For another tasty presentation, omit the caramel sauce and cranberry coulis and serve the strudel country-style with a scoop of vanilla ice cream or a ladle of crème anglaise.

Ingredients

Method