INGREDIENTS

INSTRUCTIONS

Pour 1 1/4 cups milk over the bread cubes, stir together and let stand. In
a heavy-duty mixer, mix the butter, confectioners' sugar, lemon zest and
salt. Beat together until completely creamed, about 5 minutes. Add egg
yolks and vanilla extract and beat for 3 more minutes. Add the soaked bread
cubes, farmer's cheese, sour cream and raisins and mix for 3 more minutes.
Beat egg white with granulated sugar until mixture resembles the texture of
shaving cream. Off the mixer, fold the beaten egg whites into the cheese
mixture. Preheat oven to 325 degrees. Butter a 9" by 12" glass or ceramic
baking dish. As you work, brush all phyllo dough with melted butter. Line
the entire bottom of the baking dish with a piece of phyllo dough. Place
overlapping pieces of phyllo dough into the dish crosswise so that half of
the dough is in the dish and half of the dough is outside of the dish. Pour
prepared cheese mixture into the phyllo-lined dish. Cover this mixture with
the phyllo dough that is outside of the dis h. Cover top with another whole
piece of phyllo dough. If there is any melted butter remaining, brush top
with butter. Bake for 20 minutes. In the meantime, heat remaining 3/4 cup
milk until just before boiling point. After 20 minutes, carefully pour hot
milk into the baking dish. Bake for 40 minutes more, or until top of
milchrahmstrudel is set. Let set at room temperature for 1/2 hour before
serving. Dust with confectioners' sugar before serving, if desired.
Yield: 12 servings
Converted by MC_Buster.
Per serving: 4250 Calories (kcal); 337g Total Fat; (65% calories from fat);
125g Protein; 272g Carbohydrate; 1711mg Cholesterol; 3085mg Sodium Food
Exchanges: 4 Grain(Starch); 12 1/2 Lean Meat; 0 Vegetable; 7 Fruit; 59 1/2
Fat; 4 1/2 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IN0006
Converted by MM_Buster v2.0n.

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