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1.
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Position a rack in the center of the oven and heat to 350F.
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Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter.
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2.
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Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl.
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Stir the bread crumbs and milk in another medium bowl.
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3.
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Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy.
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Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes.
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Beat in the egg yolks, one at a time.
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Mix in the farmer's cheese, soaked bread crumbs, and sour cream.
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4.
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In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks.
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Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites.
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Fold in the raisins.
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5.
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Place a filo sheet in the prepared pan, letting excess dough hang over the sides.
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Using a soft brush, lightly brush the filo as best as you can with melted butter.
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Layer 5 more filo sheets, buttering each layer.
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Pour in the cheese mixture and spread evenly.
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Layer with 6 more filo sheets, buttering each layer and the top.
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Tuck the excess filo into the baking pan.
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6.
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Bake until the top is golden brown, about 1 hour.
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Cool for 30 minutes.
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Dust the top of the strudel with confectioners' sugar.
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Serve warm or cooled, with the vanilla sauce, if you wish.
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The strudel is best the day it is baked.
