Open Lemon Cream Cheese Strudel

Serving Size – 6 pax

Open Lemon Cream Cheese Strudel

Ingredient

Pastry

• 130g all-purpose flour
• 65g wholemeal flour
• 130g unsalted butter, cubed
• 32g cheddar cheese, cubed
• 1/2 tsp salt
• 58g cold water
• 1 egg, cracked and beaten

Cream cheese filling

• 450g cream cheese
• 120g low-fat condensed milk
• 1 tsp vanilla extract
• 1/4 cup fresh lemon juice
• Zest of one lemon
• Fresh fruits, sliced for garnishing
  (strawberry, blueberry, kiwi)

Method

Pastry

1. Preheat oven to 200ºC
2. In a large mixing bowl, combine both flours and salt. Mix well
3. Add butter and cheese. Using your fingers, rub them loosely into the flour mixture
4. Make a well in the bowl and pour in the cold water gradually while mixing the dough
5. Gather the dough into a ball, flatten into a disk-shape and wrap with cling film
6. Chill for 1 hour in the fridge or 20-30 minutes in the freezer
7. Unwrap the dough, dust the work surface with flour, and roll dough into a rough rectangular shape
8. Fold the dough in thirds. Turn 90º, roll and fold again - repeat about 2-4 times
9. Roll out to about 0.3cm thick, 17cm by 6cm
10. Line pastry dough on a baking tray with parchment paper and brush with egg wash. Bake for 8 minutes or until golden brown

Cream cheese filling

1. In a large mixing bowl, add cream cheese and beat using a hand mixer until smooth
2. Add condensed milk, lemon juice, lemon zest and vanilla extract
3. Mix until well combined
4. Pour mixture into piping bag for later use
5. To assemble, place a layer pf pastry on a plate. Pipe 4 large drops of cream cheese
6. Repeat for another layer
7. Garnish with fresh fruits

You're ready to serve this yummy dessert or you can choose to chill it first before serving for 6 pax!
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