2 cups of walnut chopped
1 cup of raisins soaked in water until plump
1 cup of golden raisins soaked in water until plump
1/2 white bread crumbs
3/4 cup of unsalted butter melted
1/4 cup of granulated sugar
grated zest of 1/2 a lemon (can substitute with orange zest)
6 ounces of Mt. Emu Creek Romney or Smoked Romney coarsely grated
5 sheet of phyllo dough (one box)
1/2 cup of confectioners sugar for dusting
Pre-heat oven to 400 degrees F. Mix the walnuts, raisins breadcrumbs and granulated sugar together. Next add in 1/4 cup of the melted butter, carefully fold in the Mt. Emu Creek Mt. Elephant cheese and set mixture aside.
With the remaining butter lay out one sheet of phyllo dough on you work surface. Brush generously with the melted butter between each layer of phyllo. Spoon out the nut and raisin mixture evenly over the top layer of phyllo. Then begin rolling the phyllo gently to form a compact roll. Transfer this to a greased baking sheet (I find working this on a piece of buttered parchment paper makes moving the strudel easier)
Brush the top of the phyllo roll with any remaining butter, place in the oven and bake for 20 to 25 minutes or until the phyllo is crisp and golden in color. Dust with the confectioners sugar before serving. This dessert is great hot or cold.
Even better with a warm serving of Tathra Beach Pickle Factory's Mocha Walnut Crunch Sauce over the top.