Title: Topfen Strudel Cheese Cake
Categories: Cake Austrian Hungarian Dessert
Yield: 8 Servings

1	pk	Phyllo pastry
		FILLING:
60	g	Butter, salt-free
2		Egg yolks
175	g	Vanilla sugar
40	g	Raisins
1/2		Lemon rind
500	g	Cream cheese
125	ml	Sour cream
2		Egg whites, stiffly beaten
1		Egg. beaten
50	g	Walnuts, shelled & crushed
1	ts	Rum
		Nutmeg, freshly grated
		Cinnamon

Cream butter; add yolks, vanilla sugar, raisins, lemon rind, cheese, nuts, rum, spice and sour cream.

Fold in stiffly beaten egg whites.

Take 4 sheets of phyllo pastry, lay on baking paper. Lightly cover with spread of melted unsalted butter. Cover with more sheets of phyllo and repeat.

Scatter with a light spread of semolina or breadcrumbs.

Spoon the cheese mixture over the pastry and then carefully roll over. Tuck in the ends if desired.

Bake in a preheated 200^C/400^F oven for about 40 minutes or until the strudel is crisp and brown.

Serve while still warm, cut in short lengths. Excellent served with dollop of thick cream and sprinkle of cinnamon. ~Made with Eric- May 6th 1996- 8*

From: Barbara Hazen Date: 05-30-98 (20:23) Doc's Place Bbs Online. (593) Recipes

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