Wonderfully fluffy, tender yeast strudel with cheese is the perfect afternoon tea for a rainy weekend. The dough rises slowly, and we cream the sweet cheese mass, scented with  vanilla sugar. You can add a handful of scalded and drained raisins or a bit of orange zest. The wrapped strudel can be cut gently with a sharp knife before baking - this will ensure that everything is evenly baked. When it cools down, you can sprinkle it with powdered sugar, and preferably - spread it with lemon icing. Now you just have to decide whether you want to eat your strudel with milk, coffee, tea or cocoa.