Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Soft, fluffy, and filled with a rich sweet cheese filling and juicy raisins, this traditional Polish-style cheese strudel (strucla z serem) is pure homemade comfort. Perfect for breakfast, dessert, or with a cup of coffee or tea, this classic pastry combines a light yeast dough with a creamy vanilla cheese filling for a delicious treat that’s hard to resist.

Ingredients

The Dough:

- 200 g bread flour

- 4 g instant yeast

- 40 g sugar

- 70 ml warm milk

- 1 Egg yolk (save the white for the filling)

- 45 g unsalted butter (melted and slightly cooled)

Filling:

- 50 g raisins 

- warm water or orange juice (for soaking)

- 200 g cream cheese (room temperature)

- Remaining eggeWhite

- 30 g powdered sugar

Crumble:

- 30g butter 

- 25g sugar

- 50g flour  

Instructions

1. Prep the Raisins:

- Place the raisins in a small bowl and cover with warm water or juice. 

- Let them soak for 15 minutes. 

- Drain and pat them very dry with a paper towel. This keeps them plump and prevents them from burning in the oven.

2. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

3. Prepare the Dough:

- In a large bowl, whisk the flour, yeast, sugar, and salt. Add the milk, egg yolk, and melted butter. 

- Knead for about 10 minutes until the dough is smooth and elastic. 

- Cover and let rise in a warm spot for 60 minutes (it should double in size).

4. Prepare the Filling:

- Whisk the cream cheese, egg white, powdered sugar, and vanilla together until completely smooth.

5. Shape and Twist:

- Roll the risen dough into a rectangle (roughly 20 x 30 cm).

- Spread the cream cheese filling evenly, leaving a 2 cm border at the edges.

- Sprinkle the plumped raisins generously over the cheese.

- Roll the dough tightly starting from the long side to create a log.

Pro Tip: Place the log in the freezer for 10 minutes before cutting; this makes the next step much cleaner.

6. The Cut:

- Using a very sharp knife, cut the log in half lengthwise. 

- Turn the two strips so the open layers of cheese and raisins are facing up. 

- Twist the two strands over each other, keeping the "open" side visible.

7. Final Proof:

- Place the twist into a greased loaf tin or onto a parchment-lined tray. 

- Cover and let rise for 45–60 minutes. It should look puffy and "alive."

8. Bake:

- Preheat your oven to 175°C. 

- Brush the top of the dough (not the cheese) with a little milk. 

- Bake for 30–35 minutes. If the top browns too quickly, tent it with foil for the last 10 minutes.

9. Finishing:

- Let it cool for at least 20 minutes before slicing. 

- The cream cheese needs time to "set," or it will be messy when cut. 

- Drizzle with icing or a simple honey glaze if you want an extra shine.

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Chocolate Coconut Strucla – Soft Polish Sweet Bread Recipe

This soft and rich yeast cake is a playful variation of the classic Polish strucla. Unlike the traditional - mys trucla is made with a fluffy cocoa-flavored dough and filled with creamy coconut pudding for a tropical, comforting twist. Twisted into a beautiful braid and baked until golden, it’s perfect for dessert, coffee breaks, or as a sweet gift from the heart. Drizzle with icing for an extra indulgent touch.

Ingredients

For the Dough:

- 220 g all-purpose flour

- 20 g cocoa powder

- 5 g instant yeast

- 60 ml warm milk

- 1 egg

- 60 g sugar

- 35 ml oil

For the Filling (Coconut Pudding):

- 250 ml milk

- 1 egg

- 20 g sugar

- 40 g shredded coconut

- 25 g cornstarch

Optional Topping:

- Icing sugar glaze (powdered sugar + a few drops of water or milk)

Instructions

1. Prepare the Coconut Pudding:

- Whisk or blend together the milk, egg, sugar, coconut, and cornstarch until smooth.

- Pour the mixture into a pot and cook over low heat, stirring constantly, until thickened and lightly bubbling.

- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

2. Make the Dough:

- In a large mixing bowl, combine the flour, cocoa powder, and yeast.

- Add the warm milk, egg, sugar, and oil. Mix until a dough forms.

- Knead for about 10 minutes until the dough is soft and elastic (you can use a stand mixer or knead by hand).

- Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Cake:

- After rising, punch down the dough to remove air.

- Roll it out into a rectangle, with the shorter side at least 12 cm (to match your baking tin).

- Spread the cooled coconut pudding evenly over the dough, leaving a small border around the edges.

- Roll the dough tightly into a log.

- Using a sharp knife, cut the roll lengthwise in half, leaving one end intact.

- Twist the two strips together, keeping the filling side up, then gently place the twist into a greased and parchment-lined loaf tin (12×7 cm), or shape it directly on a baking sheet for a flatter version.

- Let it rise again for at least 1 hour until puffy.

4. Bake:

- Preheat the oven to 180°C (350°F).

- Brush the top of the cake with milk or egg wash.

- Bake for 45–50 minutes, or until golden and cooked through.

- Let the cake cool in the tin for about 10 minutes, then transfer to a rack to cool completely.

5. Finish and Serve:

- Drizzle with icing once cooled, if desired.

- Store in an airtight container. Best enjoyed within 2 days, or gently warmed for a softer texture.

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Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Strucla serowa, or Sweet Cheese Strudel, is Polish cake crafted from yeast-raised dough, generously filled with a mixture of cheese (typically Farmer's Cheese, known as Twaróg), and then baked until golden. Since I can't find the specified type of cheese, I substitute it with Cream Cheese, commonly used in American-style Cheesecakes. To enhance its texture, I incorporated raisins and walnuts into the filling. 

While Strucla serowa is a popular choice, the most common type of strudel in Poland remains Makowiec, the Polish Poppy Seed Roll. 

I baked mine in a mold, but it's optional. You can bake it without any mold, resulting in a roll cake appearance.

It's a delightful pastry that pairs wonderfully with a cup of tea or coffee, making it a favorite for breakfast, dessert, or any time of day. As it's made of yeast dough, so it's best enjoyed fresh, but you can also store it in an airtight container for up to 3 days.

Ingredients

Dough:

- 180g all-purpose flour

- 5g instant yeast

- 60ml warm milk

- 1 egg

- 50g sugar

- 35ml oil

Filling:

- 200g cream cheese

- 1 egg

- 20g sugar

- 30g raisins

- 30g walnuts

Toppings:

- Icing

Instructions

1. In a mixing bowl, combine the flour and instant yeast.

2. Add the warm milk, egg, sugar, and oil to the bowl with the flour mixture. 

3. Mix until a soft elastic dough forms, preferably kneading for about 10 minutes. 

4. Cover the dough with a cloth and leave it to rise in a warm place for 40-60 minutes.

5. Meanwhile, prepare the cream cheese filling by thoroughly mixing the cream cheese, egg, and sugar until smooth.

6. After the dough has risen, punch it down with your hand to degas it.

7. Roll out the dough into a rectangle with one side at least 12 cm (the size of your baking tin). 

8. Spread the cream cheese filling evenly over the surface of the dough, leaving the edges free.

9. Add raisins and walnuts (you can ommit if you want to).

10. Roll the dough into a tight roll and then cut it lengthwise with a sharp knife, dividing it into two parts but leaving one edge glued together.

11. Twist the two strips together and place them in a greased and lined cake tin (12×7 cm) or on a baking sheet (it willl be flatter if you don't use baking tin. 

12. Leave for at least 1 hour to rise.

13. Preheat the oven to 180°C.

14. Brush the cake with milk or egg wash before placing in the oven.

15. Bake for about 45-50 minutes, or until golden brown and cooked through. Leave to cool it down.

16. After baking, drizzle with icing. 

You can also sprinkle with almond flakes, candied orange peel, and/or dried cranberries or raisins up to your taste.

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