Vermont Cheddar Cheese Strudel

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Flaky dough filled with layers of cheddar cheese and eggs mixture.
Recipe By: Chef Daniel Bruce
  • PrepN/A |
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    • 1 cup milk
    • 4 oz butter
    • 6 oz all purpose flour
    • 1 cup shredded cheddar cheese
    • 4 ea eggs
    • 9 sheets filo dough
    • 6 oz melted butter
    • 1 cup shredded cheddar cheese


Combine milk and butter and bring to a boil.  Add flour and stir until mixture pulls away from the sides of the pot. Transfer batter from pot into a mixing bowl with flat paddle.  Add cheese and beat in. Slowly add eggs, beating constantly until all eggs are added and mix is smooth. Season with salt and pepper to taste.

Lay one filo sheet out and with pasty brush cover with layer of melted butter. Cover with another layer of filo and butter until three layers of filo are formed, ending with butter. Divide batter into three portions and place one portion on the edge of filo tubular style and roll filo to a log. Brush with melted butter. Top with Shredded cheddar. Place on a wire rack and bake at 425 degrees until golden brown
Recipes From - The Gourmet Food And Cooking Resource