Lossarnach Cheese Strudel

 I ended up over-stuffing this one with the cheese filling.

Cheese Filling: 

• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup white sugar
• 1/2 egg yolk
• 1/2 teaspoon vanilla extract

In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.


Strudel:  

Either buy pastry puff  or make your own. To make it yourself I recommend the Lamedon Puff Pastry.
 

If you have a pastry crust or making your own this is how to fill and cook your strudel:

1. Roll and cut the dough: When ready to bake, begin the oven preheating to 425°F. Roll out the puff pastry dough to between 1/4 and 1/8 inches thick. Use the dough as is to make a large tart, or cut the dough into whatever shapes you need. Transfer them to greased tart pans or baking sheets. Fill with your planned filling.  If the dough feels very soft and warm at this point, chill for another 30 minutes before baking.
2. Bake for 10 minutes at 425°F.
3. Lower the oven temperature to 375°F and continue baking until dry, crisp, and deep golden-brown - about 20 to 25 minutes.
4. Cool completely: Baked puff pastry is at its crispiest best the same day it's made, but will keep quite well in airtight containers for a few days.

Source: All Recipes