Farmer's Cheese and Raisin Filo Strudel

Preparation 1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter. 2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl. 3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream. 4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins. 5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan. 6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish. MAKE AHEAD The strudel is best the day it is baked. Extra! Tips from Epicurious:Topfen is a white, Austrian fresh curd cheese. Farmer's cheese makes a good substitute — while its taste is not very distinctive, it has the perfect texture. Do not substitute ricotta or cottage cheese, as they will add too much liquid. Since the strudel is best soon after it comes out of the oven, you might want to time your meal so that it bakes while you're eating. Let it sit for about half an hour after baking and it will be the perfect temperature for serving. From the book Kaffeehaus: The Best Desserts from the Classic Caf¿of Vienna, Budapest, and Prague by Rick Rodgers ©2002 Published in 2002 by Clarkson Potter/Publishers, a member of the Crown Publishing Group, a division of Random House, Inc.

Preparation 1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter. 2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl. 3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream. 4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins. 5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan. 6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish. MAKE AHEAD The strudel is best the day it is baked. Extra! Tips from Epicurious:Topfen is a white, Austrian fresh curd cheese. Farmer's cheese makes a good substitute — while its taste is not very distinctive, it has the perfect texture. Do not substitute ricotta or cottage cheese, as they will add too much liquid. Since the strudel is best soon after it comes out of the oven, you might want to time your meal so that it bakes while you're eating. Let it sit for about half an hour after baking and it will be the perfect temperature for serving. From the book Kaffeehaus: The Best Desserts from the Classic Caf¿of Vienna, Budapest, and Prague by Rick Rodgers ©2002 Published in 2002 by Clarkson Potter/Publishers, a member of the Crown Publishing Group, a division of Random House, Inc.