Strudl with ham and soft cheese recipe


  •   Cottage cheese 1 1⁄2 Pound
  •         Ham
  •   Egg 3
  •   Eggs 3
  •   Vanilla 1 1⁄4 Teaspoon
  •   Powdered sugar 3⁄4 Cup (12 tbs)
  •   Cornstarch 2 Tablespoon
  •   Butter 1⁄2 Cup (8 tbs)
  •   Phyllo dough 5 Ounce (one third of a 15-ounce package)


  • Preheat oven to 350°. 
  • In a large bowl, mix together all ingredients except butter and phyllo dough. 
  • Set aside. 
  • Melt butter in a small sauce pan. 
  • Using a pastry brush, brush some of the melted butter on the sides and bottom of an 8-inch square pan. 
  • Put a layer of phyllo dough on top of the butter. 
  • Brush phyllo with more butter— dough doesn't have to fit neatly into the pan, so just fold it over where needed. 
  • Repeat phyllo and butter to make a total of four layers. 
  • Top with the cheese mixture and ham. 
  • Top with more phyllo and butter layers until all phyllo is used. 
  • End with butter. 
  • Bake at 350° for 35-40 minutes or until strudel is puffed up and nicely browned. 
  • A toothpick inserted in the center through the phyllo and into the cheese will come up clean when strudel is done. 
  • Cool before cutting. 
  • Serve at room temperature or cold. 
  • Although best served the same day it is baked, leftover slices that have been refrigerated can be heated in the microwave and served hot. 
  • Dust top of strudel generously with powdered sugar before serving.