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Golden brown sweet cheese strudel dusted with powdered sugar.
Soft and flaky strudel filled with sweet farmer cheese and raisins.

Traditional Sweet Cheese Strudel

Author: Flavelo
Recipes Cakes and Desserts
The soul of a cheese strudel lies in the interplay between the paper-thin dough and the creamy filling. The secret is the fat brushed between the layers: it keeps the sheets separate so the steam generated during baking puffs them up into crispy leaves. Meanwhile, the egg binds the cheese filling so it doesn't run, remaining delightfully soft, while the farina absorbs any excess moisture.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian / Austrian

Ingredients

Equipment Needed

  • Baking sheet
  • Pastry brush
  • Damp kitchen towel
  • Mixing bowl

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Press the cheese through a sieve, then mix with egg yolks, sugar, vanilla, sour cream, farina, and lemon zest. Whip the egg whites to stiff peaks and gently fold into the mixture.

Tip: The air bubbles trapped in the egg whites lighten the filling, creating a soufflé-like texture rather than a dense block.
2 ✓

Lay out a damp kitchen towel and place the first sheet of phyllo on it. Brush lightly with oil, then place the next sheet on top. Repeat for 3-4 layers.

Tip: The layer of fat prevents the dough sheets from sticking together, allowing them to bake into separate, crispy, flaky layers.
3 ✓

Sprinkle the top sheet with a little breadcrumbs or farina, then mound the filling along the bottom third of the dough.

Tip: The farina absorbs moisture released from the cheese (hygroscopic effect), preventing the dough from getting soggy.
4 ✓

Using the kitchen towel, roll up the strudel and tuck in the ends. Place on a parchment-lined baking sheet and brush the top with oil and sour cream.

Tip: Brushing with sour cream caramelizes on top and keeps the dough soft, while the oil adds crispiness.
5 ✓

Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown.

Tip: High heat is needed for sudden steam generation, which puffs up the pastry layers.

Recipe FAQ

Why did the top crack?
You might have rolled it too tightly, or the dough dried out before baking. Brush the top generously with oil or sour cream!
The bottom is soggy. What happened?
Sprinkle breadcrumbs or farina between the dough and the filling; this absorbs the excess moisture.

Ingredients

  • 1 package Phyllo Dough (or Strudel Dough)
  • 1 lb Farmer Cheese (or Dry Curd Cottage Cheese)
  • 1/2 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 Eggs (separated)
  • 1 Lemon (zested)
  • 3 tbsp Sour Cream
  • 2 tbsp Farina or Cream of Wheat (to absorb moisture)
  • 1/4 cup Raisins (optional)
  • 1/4 cup Oil or Melted Butter (for brushing)