Cheese Strudel Breakfast Tarts

January 21, 2016
Author Notes

With all the baked items on a brunch buffet, it's fun to have the crunchy filo texture with a creamy filling . —LE BEC FIN

  • Makes ~16
  • Cheese Strudel Filling
  • Have all Ingredients at room temp:
  • 8 ounces cream cheese
  • 12 ounces farmer's cheese
  • 3/4 cup sugar
  • 3 large egg yolks
  • 2 teaspoons orange zest or lemon zest, chopped
  • 1 teaspoon almond extract
  • 1/3 cup toasted whole almonds, roughly chopped
  • 1/4 cup currants, soaked in hot water ~ 20 minutes,til soft, drained
  • Making, Filling and Forming Tarts
  • 1 lb. filo
  • 1/2 lb. melted unsalted butter
  • confectioner's sugar
In This Recipe
  1. Cheese Strudel Filling
  2. In standing mixer with a paddle, cream the cream cheese til smooth. Add the farmers cheese and mix well. Add sugar and beat in each yolk , beating well after each addition. Transfer to a smaller bowl and add zest through currants.
  1. Making, Filling and Forming Tarts
  2. Remove filo from package, lay flat on the counter; cover with a well dampened kitchen towel. Remove four filo sheets and place the stack in front of yourself, replacing the towel on the other filo.
  3. Like opening a book, fold over the left side of the three top filo sheets, leaving the bottom sheet exposed. Lightly brush this bottom sheet with melted butter, starting with its three edges, and ending with some swipes in the middle. Repeat with the second and third sheets. Fold back the last open sheet.Leave it unbuttered. Now fold back the right side and butter each sheet, like you did on the left side.
  4. Cut the stack into six 6 x 6 inch squares, and gently push down each 6 inch square into a 1/2 cup muffin tin cup.
  5. Fill each cup with ~ 1/4 cup of cheese strudel filling. Butter and cut more filo stacks as needed. Cut circles or squares out of extra 4-layer buttered filo stacks and place one on each tart to cover the filling.
  6. Brush the tops of all the tarts with melted butter. Bake at 375 degrees F for ~ 25 minutes til browned and the filling is firm and cooked through. Let sit til room temp. , then pop out and serve with a light dusting of confectioner's sugar.
Contest Entries

See Reviews

See what other Food52ers are saying.

I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.