Page 296 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Cheese Strudel (Topfenstrudel)

MAKES 1
(6- -12- /15- -30.5- )

. It is
marvelously refreshing, despite the fact that is filled with fresh
farmer’s cheese. And don’t let the idea of farmer’s cheese turn you
off of this most delicious of desserts; it’s light and sumptuous and
takes flavor beautifully.

FOR THE FILLING

eggs 3
quark, farmer’s cheese, or 1 pound 455 g
ricotta cheese
unsalted butter, softened 6 tablespoons 85 g

sultana raisins 1 cup 145 g
dried apricots, diced 1 cup 130 g

zest and juice of 1 lemon
sugar ⅔ cup 130 g

salt ½ teaspoon 3 g

vanilla bean paste 1 teaspoon 5 ml
FOR THE ASSEMBLY
Strudel Dough (page 31),
stretched and brushed with 1 batch
butter
unsalted butter, melted 4 tablespoons 55 g

confectioners’ sugar, for
sprinkling ¼ cup 25 g

Procedure for the filling
In a large bowl, whisk the eggs. Add the cheese and butter and stir
until completely combined. Add the raisins, apricots, lemon zest
and juice, sugar, salt, and vanilla, and stir until well combined.

Assembly