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email address (the one used for this ng is no longer active).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.

--
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: email address (the one used for this ng is no longer active).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.

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.

In article >,
(jamieuk) wrote:

> 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.

Might it have been from Margaret Suran? She's Austria's own Perle Mesta
of the Upper Eastside -- sounds like something she might have done.
--
-Barb
12-13-03: The first two days of Melba Does Manhattan have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

Jamie, Here is the recipe for the cream cheese strudel I sent you. It
is not a family recipe, even if I have made it on several occasions. It
is from my Austrian Cookbook.

I hope this is the one i sent befo

Cream Cheese Strudel

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 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 on 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.

Margaret,
Good to hear from you again! Many thanks for posting the recipe - yep,
this is the one. I'll take better care of it this time, yet feel safe
in the knowledge that it's now in the Usenet archive.

Thanks again,
Jamie.

--

Margaret Suran > wrote in message link.net>...
> Jamie, Here is the recipe for the cream cheese strudel I sent you. It
> is not a family recipe, even if I have made it on several occasions. It
> is from my Austrian Cookbook.
>
> I hope this is the one i sent befo
>
> Cream Cheese Strudel
>
> 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 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 on 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.

"Margaret Suran" > wrote in message
ink.net...
> Jamie, Here is the recipe for the cream cheese strudel I sent you. It
> is not a family recipe, even if I have made it on several occasions. It
> is from my Austrian Cookbook.
>
> I hope this is the one i sent befo
>
> Cream Cheese Strudel
>
> 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 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 on 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.
>

This sounds like a lovely recipe! Would phyllo sheets be an acceptable
substitute for strudel sheets? Every grocery store I've been to carries
phyllo, but I've never seen strudel sheets. Also, how many sheets and of
what size would you use? Your recipe unfortunately doesn't specify.

Thanks very much for sharing this!

Yes, phyllo (filo) sheets are an acceptable substitute because that's
what I use! I usually double them up i.e. brush two sheets on both
sides and place one on top of the other before adding the filling.

--

"flitterbit" > wrote in message t.cable.rogers.com>...
> "Margaret Suran" > wrote in message
> ink.net...
> > Jamie, Here is the recipe for the cream cheese strudel I sent you. It
> > is not a family recipe, even if I have made it on several occasions. It
> > is from my Austrian Cookbook.
> >
> > I hope this is the one i sent befo
> >
> > Cream Cheese Strudel
> >
> > 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 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 on 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.
> >
>
> This sounds like a lovely recipe! Would phyllo sheets be an acceptable
> substitute for strudel sheets? Every grocery store I've been to carries
> phyllo, but I've never seen strudel sheets. Also, how many sheets and of
> what size would you use? Your recipe unfortunately doesn't specify.
>
> Thanks very much for sharing this!

jamieuk wrote:
> Yes, phyllo (filo) sheets are an acceptable substitute because that's
> what I use! I usually double them up i.e. brush two sheets on both
> sides and place one on top of the other before adding the filling.
>
>
Thanks very much!

--------------