MASCARPONE AND RAISIN PHYLLO STRUDEL
Ingredients1/2 cup sugar1/2 cup butter4 eggs, separated1 1/2 cups mascarpone cheese1/2 cup ricotta cheese1 vanilla bean, scraped and split in half lengthwise1/4 cup dark raisins1/2 grated orange peel1/2 grated lemon peel1/4 cup flour40 sheets Athens® Fillo Dough (9" x 14"), thawed1/2 cup butter, melted1/2 cup almonds, groundVanilla sauce or ice cream, for toppingPowdered sugar to dust
In large bowl, whip 2 tablespoons of sugar with butter at high speed for 5 minutes. Add egg yolks one at a time, beating after each yolk. Gently stir in cheeses. Fold in vanilla scrapings, raisins, lemon and orange peels.
In grease-free, medium bowl, with clean beaters, whip egg whites on high speed until foamy. Gradually add remaining sugar and beat until stiff peaks form. Carefully fold into cheese mixture. Carefully fold in flour. Refrigerate for 30 minutes.
To prepare rolls, use 10 sheets of fillo per roll, sprinkling ground almonds between layers. Place 1/4 cup of filling on the bottom edge of the wide end of the sheets. Roll up and place seam side down in a buttered pan. Butter top of the roll. Repeat process to make a total of 4 rolls.
Bake in preheated 350ºF oven for 10 minutes or until golden brown.
Prepare Egg Custard (recipe below). Pour custard over strudels and bake for an additional 30 to 40 minutes. Studels will absorb custard. Cool for 5 minutes after removing from oven. Dust with powdered sugar, cut strudels and serve with your favorite vanilla sauce or a scoop of vanilla ice cream.Yield: 4 large strudels
Ingredients2 tablespoons sugar2 eggs, lightly beaten1 cup milk
In small bowl, whisk together sugar, eggs and milk.