Cut the cheese into 1 x 1 x 5 cm thick sticks.
Spread the filo pastry (single layer) with the butter, wrap the cheese with it so that there are 2-3 layers of pastry around the cheese. Glue the ends neatly with butter and brush the strudels with butter on all sides. Fry in clarified butter until crispy on all sides.
Cut the light green parts of the leek very finely and fry them gently in 1 tablespoon of butter together with the garlic and the vanilla pod cut in half lengthwise.
Pour in the cream, season with salt and pepper and simmer until done. Remove the vanilla and puree the leeks. Serve: Spoon the puree, place a strudel on top and nap with a drizzle of syrup before serving.