Cream the cream cheese in a mixer until smooth.

Add the farmer's cheese and mix well.

Add sugar and beat in each egg yolk, ensuring each is well incorporated.

Transfer the cheese mixture to a smaller bowl.

Add orange or lemon zest, toasted almonds, and currants to the cheese mixture and stir to combine.

Unpack the filo dough, lay it flat on the counter, and cover with a damp kitchen towel.

Remove four sheets of filo dough and keep the rest covered.

Fold over the left side of the top three filo sheets, leaving the bottom sheet exposed.

Brush the exposed bottom sheet with melted butter, focusing on the edges and the middle.

Repeat the buttering process with the second and third sheets.

Fold back the last open sheet without buttering.

Fold back the right side of the filo sheets and butter each sheet as before.

Cut the stack of filo dough into six 6x6 inch squares.

Gently press each square into a 1/2 cup muffin tin cup.

Fill each filo cup with approximately 1/4 cup of the cheese strudel filling.

Butter and cut more filo stacks if needed to create covers for the tarts.

Cut circles or squares out of the extra filo stacks to cover the filling in each tart.

Brush the tops of all the tarts with melted butter.

Bake in a preheated oven at 375 degrees F (190 degrees C) for about 25 minutes, until browned and the filling is firm and cooked through.

Let the tarts cool to room temperature before removing them from the muffin tin.

Dust the tarts with confectioner's sugar before serving.