Apple Cheese Strudel

Prep Time: 0 Minutes

Cook Time: 40 Minutes

Ready In: 40 Minutes

Servings: 15

I got this recipe from my Mother in law. This makes 3 strudels so you can serve a crowd or freeze some for later.

Ingredients:

puff pastry dough -3 pieces-1 1/2 pkgs.

cheese filling

3 eggs

3tbsp sugar

1 tsp vanilla

1 tsp sugared lemon peel* (see note or just use the same amount of grated peel)

400gm container of ricotta cheese (it’s ok if it’s 454gm too)

10 tbsp cream of wheat (wheatlets)

apple filling

5-6 good sized apples, peeled, cored and sliced.

1/2 cup graham cracker crumbs (ready made or make your own)

1/2 tsp cinnamon

3-5 tbsp sugar (depending on tartness of apples)-i’ve used white or brown-both are good

1tsp sugared lemon peel* (see note)

2 tbsp lemon juice

Directions:

1. Cheese Filling:
2. Beat eggs with the sugar for 1 or 2 minutes till a bit lighter. Add Vanilla and the Lemon Peel along with the container of Ricotta Cheese, beat at medium speed another minute or so. Add the cream of wheat and beat till it is incorporated. Set this aside till you make the apple filling.
3. Apple Filling:
4. Combine everything and set aside while you prepare the dough.
5. Strudel Assembly:
6. Open one package of dough and unroll with the parchment paper it was wrapped in. Here in Canada I buy the Presidents Choice Buttery Puff Pastry from the freezer section. If you got the kind that is a square then you will have to roll it out with a rolling pin to about 12 x 12 inches (30 x 30 cm) . You can roll it out slightly larger if you wish; I just pat it out flat and maybe stretch it a tiny bit bigger. Spread 1/3 of the cheese mixture down the centre of the dough and top with1/3 or the apples . Make “chevron” like cuts down both sides of the dough (an equal amount on both sides) and then overlap over the filling alternating from one side to the other. Trim away the parchment paper on two sides and transfer to a baking pan. Repeat with the other 2 rolls of puff pastry dough. I use a sheet pan and all three rolls fit crosswise into it.
7. Bake at 350F about 30-40 minutes or till it is a nice golden brown. You can put an egg wash over the top and sprinkle with coarse sugar before baking if you wish. Instead of an egg wash you can brush the top with a bit of cream instead. Serve with a dollop of whipped cream or some ice cream if desired.
8. This is best served the day it is made, refrigerate any leftovers and reheat in the toaster oven for a few minutes to crisp it up again.
9. The above fillings are enough to make 3 Strudels. You can make all 3 at once and freeze what you don’t use or you can make what you need and then set the rest aside for a day or two and then make some more.
10. *I peel the yellow skin off my lemons with a vegetable peeler and combine with a couple of tablespoons of sugar in the bowl of a food chopper. I process this till the lemon peel is chopped very fine and then store this in a zip lock bag in the freezer. It doesn’t ever freeze hard so I can spoon out what I need. This adds an intense lemon flavour to baked goods. I usually peel the lemon before I juice it and save the peels in the freezer till I have a couple of lemons worth and then process a bunch at once.

By RecipeOfHealth.com