MASCARPONE, RICOTTA AND RAISIN PHYLLO STRUDEL
Ingredients
1/2 cup granulated sugar
1/2 cup butter
4 large eggs, separated
11/2 cups mascarpone cheese
1/2 cup ricotta cheese
1 vanilla bean, scraped and split in half length-wise
1/4 cup dark raisins
1/2 orange peel, grated
1/2 lemon peel, grated
1/4 cup flour
16 sheets Athens or Apollo fillo dough
1/2 cup butter, softened
1/2 cup ground almonds
3 cups vanilla sauce
Confectioners sugar to dust
In large bowl or mixer, whip 1/3 of sugar with butter at high speed for 7 minutes. Add egg yolks one at a time, beating after each yolk. Gently stir in cheeses. Fold in vanilla scrapings, raisins, grated 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.
Prepare 2 large fillo strudels by following the directions for Rolls or Strudels on our Shapes & Uses page, using 8 layers of fillo for each strudel. Sprinkle 1/2 of ground almonds and add 1/2 of cheese mixture for each strudel. Roll up.
Bake in greased baking dish just large enough to hold both strudels in preheated 350°F oven for 15 minutes or until golden brown.
Prepare Egg Custard according to directions below, pour over strudels and bake for an additional 30 to 40 minutes. Strudels will absorb custard. Cool for 5 minutes after removing from oven, dust with confectioners sugar, cut strudels and serve with your favorite vanilla sauce or a scoop of vanilla ice cream.
Serves 12
EGG CUSTARD
Ingredients
2 tablespoons sugar
2 large eggs, lightly beaten
1 cup milk
In small bowl whisk together sugar, eggs and milk.
Serves 12
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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