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Sweet cheese strudel sliced and dusted with sugar
Golden baked strudel with creamy cheese filling

Sweet Cheese Strudel with Golden Raisins

Author: Flavelo
Recipes Cakes and Desserts
Stretching strudel dough used to be a bride's final exam: it had to be so thin you could read a newspaper through it. Today, excellent phyllo dough is available, so the focus shifts to the filling. The pairing of creamy, lemon-zested cheese and sweet raisins between crisp pastry layers is the queen of Sunday lunches.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian / Austrian

Ingredients

Equipment Needed

  • Baking sheet
  • Pastry brush
  • Damp kitchen towel (to keep phyllo from drying)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Soak raisins in hot water (or rum) for 10 minutes, then drain.

Tip: Hydrated raisins stay juicy during baking and won't burn or wick moisture from the cheese.
2 ✓

Mix the cheese with sour cream, egg yolks, sugar, lemon zest, and raisins.

Tip: If the cheese is very wet, add a spoonful of cream of wheat or flour to absorb excess liquid during baking.
3 ✓

Lay out a damp towel. Place one sheet of phyllo on it, brush lightly with oil. Layer another on top and brush again. (Use 4 sheets per roll).

Tip: The oil layer separates the sheets, creating that flaky, crisp texture.
4 ✓

Spoon the filling in a line along the lower third of the dough. Fold in the sides, then use the towel to help roll it up loosely.

Tip: Don't press down while rolling; keep it airy.
5 ✓

Place rolls on a parchment-lined baking sheet. Brush tops generously with oil or an egg wash.

Tip: Top brushing ensures a golden color and prevents drying out.
6 ✓

Bake at 350°F (180°C) for 25-30 minutes until crisp and golden. Slice when lukewarm.

Tip: If cut hot, the filling may run. Resting allows it to set.

Recipe FAQ

Why did it crack?
You rolled it too tightly, or the filling was too wet and created steam that burst the pastry. Roll loosely!
It's dry and tough.
You didn't use enough fat (oil/butter) between layers. Phyllo is just flour and water; it needs fat to become flaky.

Ingredients

  • 8 sheets Phyllo Dough
  • 1 lb Farmer Cheese or Ricotta (drained)
  • 1/2 cup Golden Raisins
  • 1/2 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 large Egg Yolks
  • 3/4 cup Sour Cream
  • 1/4 cup Sunflower or Vegetable Oil (for brushing)
  • 2 tbsp Powdered Sugar (for dusting)
  • 1 tsp Lemon Zest