To All My Old And New Friends On RFC:

Thank you for making my birthday very special. I have never before
received so many good wishes. There were too many to answer
individually, but be assured that I appreciate each and every post.

Thank you for making me very, very happy.

Love to all, Margaret


I have posted this recipe before, but if I find the time, I will make
it for the Jewish High Holidays which will start on Wednesday night.
No, I cannot serve it as dessert after a meat dinner, but some people
may drop in for coffee and cake during the holiday season.

I hope that all of you will have a happy and healthy year and that
peace will come to all.


Cream Cheese Strudel

One package of frozen Phylo Pastry

Filling:

6 Tablespoons unsalted butter at room temperature

2 Tablespoons sugar (more of your taste demands)

2 large eggs, separated and at room temperature. Make sure that not a
single speck of yolk gets into the egg whites, because you will not be
able to beat them stiffly enough.

12 ounces Cream Cheese, at room temperature

1/2 cup sour cream

grated rind from one lemon

handful of golden raisins (regular raisins are fine, too)


Cream the butter with the sugar, add the egg yolks, mixing well, then
add the lemon rind, the sour cream and the cream cheese, mixing
everything and finally fold in the stiffly beaten egg whites. Add the
raisins and fill the prepared strudel sheets.

To prepare the strudel sheets, place them on a buttered baking sheet
over which a barely moist dish towel has been laid and brush each
phylo sheet with
melted, unsalted butter and sprinkle with a small amount of fresh bread
crumbs that have first been sautéed to a golden color with butter.
Layer the sheets one upon the other.

Fill the sheets with the prepared filling. Roll up with the help of
the towel, pinch the ends together and remove the towel after sliding
the strudel on to the buttered baking sheet. Brush the dough with
melted butter and bake at 325 degrees until golden brown. Cool and
sprinkle with with confectioner's sugar. Serve at room temperature.

It sounds more complicated than it really is.