Blueberry Cheese Strudel

Dough:

1 cup granulated sugar

3/4 cup Crisco

1 egg

1 tsp. salt

1 pkg. Fleischmann's RapidRise Yeast

1 pt. warm milk

6 cups flour

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Cheese Filling:

8 oz. Neufchatel cheese

1/2 lb. fresh ricotta cheese

1/2 cup confectioners' sugar

1 tsp. vanilla

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Blueberry Topping:

1 pt. blueberries

1/2 cup sugar

2 Tbsps. cornstarch

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Topping

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 cup flour

Dough: Cream sugar, Crisco and salt. Add egg and stir again. Add yeast to flour and mix until well blended. Add warm milk and flour mixture to creamed mixture. Mix well. Let rest for 10 minutes. Divide mixture equally into 2 greased jelly roll pans. Spread batter to edges. Cover with towel and let rise in a warm place.

Cheese filling: Mix ingredients together until well blended. Diane notes that using fresh ricotta cheese makes this even better!

Blueberry filling: Mix ingredients together and cook until thick.

Topping: Cut butter into dry ingredients.

After batter has risen, spoon cheese mixture by tablespoons on top of batter. Spread lightly to form small wells. Spoon thickened blueberry filling on top of cheese. Then sprinkle topping mixture over all. Bake at 375 degrees for 20 minutes.

Diane Carlo, Wescosville

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