Thanks Cyndi.

Actually, I'm posting via google groups and these more recent ones has
now attached to the original thread.

In addition to Ginny's excellent recipe, I received another by private
email, one closer to my own (flawed) cream cheese recipe. She didn't
want to post because Ginny already had. I don't recall the woman's
name but I hope just recognizes hereself and gets in touch by posting
a reply.

Thanks again,
Jamie.

--

"Rick & Cyndi" > wrote in message news:<8VODb.131804$_M.678124@attbi_s54>...
> --
> Cyndi
> <Remove a "b" to reply>
> "jamieuk" > wrote in message
> om...
> : I posted here exactly one year ago asking for a cream cheese
> strudel.
> : In response, I received a private email from a woman supplying
> a
> : traditional Austrian recipe - a family recipe - for a strudel.
> It was
> : an excellent recipe, just what I was looking for, but a I
> recently
> : lost it after a hard disk failure.
> :
> : I would be most grateful if the lady concerned would post the
> recipe
> : here. If you prefer not to publish it, post back and I'll give
> you my
> : email address (the one used for this ng is no longer active).
> :
> : Many thanks,
> : Jamie.
> ===========
>
> Jamie,
>
> Are you familiar with www.google.com ? I just went there,
> clicked on "groups" and then "advanced search". I then inserted
> "Cream cheese strudel " in the "exact phrase" block and then
> inserted "rec.food.cooking" in the "newsgroup" block. Ginny's
> recipe came right up. Here's a copy of it for you.
>
> Cyndi
>
>
>
> Cherry Goat Cheese Strudel
>
> 5 oz goat cheese (chevre), at room temp.
> 2 pkgs. cream cheese (3 oz each), room temp.
> 1/3 cup plus 14 tbsp sugar
> 2 large egg yolks
> 1/2 tsp ground cinnamon
> 12 sheets phyllo pastry
> 1/4 lb. (1 stick) unsalted butter, melted
> 1 can (16 oz) tart pie cherries, well drained
>
> Prehat oven to 375°. Line 2 baking sheets w/foil.
>
> Beat goat cheese, cream cheese, 1/3 cup sugar, yolks and cinnamon
> in
> medium size bowl w/elecric mixer on low speed or in food
> processor
> fitted with metal blade, until blended. Refrigerate until
> chilled.
>
> Stack 6 phyllo leaves, long side facing you, on damp towel,
> brushing
> each sheet w/melted butter and sprinklin each wth 1 tbsp sugar.
> Spread
> half of the cheese filling along one long end, leaving 2 inch
> border.
> Sprinkle half the cherries over the cheese. Fold narrow ends of
> phyllo
> over filing. Using towel as a guide, gently roll up jelly roll
> fashion. Place strudel seam side down on baking sheet. Brush top
> with
> melted butter and sprinkle with 1 tbsp sugar. Repeat to make 2nd
> strudel.
>
> Bake 25-30 minutes or until golden brown. The filling may leak
> out
> slightly. Cool for at least 1 hour to allow the cheese to set up
> before cutting. Serve lukewarm or at room temp.
>
> Makes 2 strudels, about 8 pieces each.