Wayne Gisslen

Cheese Filling for Strudel

Preparation info
  • Yield: enough for

    4

    strudels (each 16 in ./ 41 cm long) strudel using homemade dough
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Combine the cheese and butter (at room temperature) and blend at low speed with the paddle attachment until smooth.
  2. Add the sugar, flour, salt, vanilla, and zest. Blend at low speed until just smooth and completely mixed. Do not cream too much air into the mixture or it will expand when baked and may burst the pastry.
  3. Add the eggs