Recipe courtesy of Thomas Ferlesch

Milchrahmstrudel

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  • Level: Easy
  • Yield: 12 servings
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Ingredients

Directions

  1. Pour 1 1/4 cups milk over the bread cubes, stir together and let stand. In a heavy-duty mixer, mix the butter, confectioners' sugar, lemon zest and salt. Beat together until completely creamed, about 5 minutes. Add egg yolks and vanilla extract and beat for 3 more minutes. Add the soaked bread cubes, farmer's cheese, sour cream and raisins and mix for 3 more minutes. Beat egg white with granulated sugar until mixture resembles the texture of shaving cream. Off the mixer, fold the beaten egg whites into the cheese mixture. Preheat oven to 325 degrees. Butter a 9" by 12" glass or ceramic baking dish. As you work, brush all phyllo dough with melted butter. Line the entire bottom of the baking dish with a piece of phyllo dough. Place overlapping pieces of phyllo dough into the dish crosswise so that half of the dough is in the dish and half of the dough is outside of the dish. Pour prepared cheese mixture into the phyllo-lined dish. Cover this mixture with the phyllo dough that is outside of the dish. Cover top with another whole piece of phyllo dough. If there is any melted butter remaining, brush top with butter. Bake for 20 minutes. In the meantime, heat remaining 3/4 cup milk until just before boiling point. After 20 minutes, carefully pour hot milk into the baking dish. Bake for 40 minutes more, or until top of milchrahmstrudel is set. Let set at room temperature for 1/2 hour before serving. Dust with confectioners' sugar before serving, if desired.

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