Cheese Strudel

Aug 28, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Paste Medium

A sliced cheese strudel dusted with powdered sugar, showing the swirl of filling and flaky layers

Delicate pulled dough envelops a creamy sweetened farmer cheese filling, flavored with vanilla and gently toasted breadcrumbs for texture. Baked to golden perfection and brushed with butter for a tender crust.

Prep 45 min

Cook 40 min

Cooling 30 min

Total 1 hr 55 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

2.0 cups (240.0 g)all-purpose flour
½ tsp (0.5 g)fine sea salt
2.0 tbsp (30.0 ml)neutral oil
¾ cup (180.0 ml)warm water
4.0 tbsp (56.0 g)unsalted butter, melted and divided
½ cup (50.0 g)toasted fine breadcrumbs
1 ½ cups (360.0 g)farmer cheese, well drained
0.33 cup (67.0 g)granulated sugar
1.0 large (50.0 g)egg
1.0 tsp (5.0 ml)vanilla bean paste

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Instructions

In a large bowl, combine the flour and salt. Add the warm water and neutral oil, mixing until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
Shape the dough into a ball, brush with 1 tablespoon of melted butter, cover with plastic wrap or a towel, and let rest for 30 minutes to relax the gluten.
Meanwhile, prepare the filling by mixing the well-drained farmer cheese, sugar, egg, and vanilla bean paste in a bowl until creamy and smooth.
Brush a clean kitchen towel with a little neutral oil and spread it on a large flat surface. Roll the dough out as thinly as possible into a rectangle approximately 24 by 16 inches (60 by 40 cm).
Using your hands, gently stretch the dough further from the center outward until it is paper thin and nearly translucent, taking care not to tear it.
Brush the entire surface of the dough with 2 tablespoons of the melted butter.
Evenly sprinkle the toasted breadcrumbs over the dough, leaving a 2-inch (5 cm) border along the longer edges.
Spread the cheese filling over the breadcrumbs in a thin, even layer.
Starting from one long edge, gently roll the dough into a tight log using the towel to help lift the dough; seal the edges underneath carefully.
Transfer the strudel to a parchment-lined baking sheet, seam side down. Brush the top with the remaining 1 tablespoon of melted butter.
Bake in a preheated 375°F (190°C) oven for about 35-40 minutes, until the crust is crisp and golden brown.
Remove from oven and let cool slightly before slicing into 8 portions to serve.

Tips

Resting the dough after kneading helps it become extensible for stretching without tearing.
Use vanilla bean paste for a more pronounced vanilla flavor and black flecks in the filling.

Recipe FAQ

How long does it take to make cheese strudel?

Plan on 45 minutes of prep and 40 minutes of cooking, plus 30 minutes to rest. The recipe makes 1 large strudel (8 servings).

How should I store cheese strudel?

Store any leftover strudel tightly wrapped at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through to crisp the crust.

Can I make cheese strudel ahead?

Prepare the dough and filling in advance, then assemble and bake when ready to serve.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla bean paste (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Made with VanillaGoods

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