In our family, there are always latkes for Hanukkah.
SERIOUSLY! WOULD THERE EVER BE ANY DOUBT ABOUT THAT?!
But also, we always have some dish that includes cheese, to honor Judith, who played a major part in the Maccabee victory. You can read all about it here.
Most often I make cheese-filled blintzes, because … blintzes! One of man/womankind’s all-time favorite foods. One of my favorites, anyway.
When I am feeling even more ambitious, I make potato-cheese kreplach. Boy do I LOVE those! In fact, they are on my list of top-five foods of all time.
But this year, the dairy dish will be cheese strudel because this coming Sunday (December 13th) I am giving a Zoom demo of Hanukkah foods for my local Hadassah chapter and one of the recipes I am making will be cheese strudel. My husband and I will have some of it for dessert and then I will have the leftovers to stash away for New Year’s, when my cousins come after they have quarantined so they can be with us! New Year’s Eve might seem normal this year!
Cheese strudel — for Hanukkah. For New Year’s. Whenever!
Cheese Strudel
10 sheets phyllo dough
3-4 tablespoons butter
1-1/2 cups farmer cheese
4 ounces cream cheese
1/3 cup sour cream
1/2 cup sugar
1 large egg yolk
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3-1/2 cup raisins, optional
3 tablespoons bread crumbs, approximately
Line a baking sheet with parchment paper. Open the package of phyllo dough and cover the sheets with a barely moist kitchen towel. Melt the butter and keep warm over low heat. Place the farmer cheese, cream cheese, sour cream, sugar, egg yolk, flour, lemon peel, vanilla extract, salt and raisins, if used, in a bowl and mix to combine the ingredients. Place one sheet of phyllo dough on a work surface and brush lightly with some of the melted butter. Sprinkle with some bread crumbs (about 1/2 tablespoon). Layer a second sheet of phyllo on top, Lightly brush with butter, sprinkle with some bread crumbs and repeat for a third and fourth layer. Add a final fifth sheet on top. Spoon half the cheese mixture down the long side of the phyllo sheet leaving about one inch on each end. Roll the dough over the cheese and finish rolling, jellyroll style until the roll is complete. Place the roll, seam side down. On the parchment lined baking sheet. Repeat with another five sheets of phyllo and the remaining cheese mixture. Place the second roll on the baking sheet. Brush the surface of the rolls with remaining butter. Chill for about one hour. Preheat the oven to 375 degrees. Bake for about 30 minutes or until golden brown.
Makes 2 rolls, each serving 4-6 people