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 Strudel with Poppy Seeds, Cottage Cheese and Apples Recipe
Strudel with poppy seeds, cottage cheese and apples from Filo dough. Very tasty, layered and crispy strudel from Filo dough. The filling turns out juicy and fragrant! Cooking is easy and fast!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Morning Breakfast Dishes
Cuisine Croatian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Filling 1:
Filling 2:
Filling 3:
Dough:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Morning Breakfast Dishes
Cuisine Croatian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Filling 1:
Filling 2:
Filling 3:
Dough:
Instructions
  1. Prepare the filling. Rinse 200 grams of poppy seeds well with water, put on fire and boil for 20 minutes. Pour water, grind with a blender, add sugar and hot milk, mix and leave. If desired, you can also add a spoonful of rum or cognac, raisins, dried apricots or prunes.
    Prepare the filling. Rinse 200 grams of poppy seeds well with water, put on fire and boil for 20 minutes. Pour water, grind with a blender, add sugar and hot milk, mix and leave. If desired, you can also add a spoonful of rum or cognac, raisins, dried apricots or prunes.
  2. For the second filling, take 300 grams of cottage cheese, 2 eggs, separate the yolks from the egg whites, send the yolks to the cottage cheese, and the whites in a separate bowl. Grate lemon zest to the cheese, add sugar, vanilla sugar and grind well with an immersion blender. Whisk the egg whites into a soft mousse until a thick foam forms, so that when the dish is turned over, they do not budge and are added to the cheese mass. Gently mix the proteins with a spatula from the bottom up so that the mass becomes homogeneous.
    For the second filling, take 300 grams of cottage cheese, 2 eggs, separate the yolks from the egg whites, send the yolks to the cottage cheese, and the whites in a separate bowl. Grate lemon zest to the cheese, add sugar, vanilla sugar and grind well with an immersion blender. Whisk the egg whites into a soft mousse until a thick foam forms, so that when the dish is turned over, they do not budge and are added to the cheese mass. Gently mix the proteins with a spatula from the bottom up so that the mass becomes homogeneous.
  3. For the third filling, grate the apples without the peel on a grater, sprinkle them with lemon juice and mix. If the apples are sour, you can add sugar to taste.
    For the third filling, grate the apples without the peel on a grater, sprinkle them with lemon juice and mix. If the apples are sour, you can add sugar to taste.
  4. We need to count the number of sheets of Filo dough, there are 4 sheets per strudel, you can have 3. I had 12 sheets, and it turned out 3 rolls. You also need to melt the butter.
    We need to count the number of sheets of Filo dough, there are 4 sheets per strudel, you can have 3. I had 12 sheets, and it turned out 3 rolls. You also need to melt the butter.
  5. Lay out one sheet of dough, grease it with oil, on top of the other, grease it with oil again. So, 4 sheets. The fourth sheet is also greased with oil, put 1/3 of the curd filling, then 1/3 of the apples and then 1/3 of the poppy filling.
    Lay out one sheet of dough, grease it with oil, on top of the other, grease it with oil again. So, 4 sheets. The fourth sheet is also greased with oil, put 1/3 of the curd filling, then 1/3 of the apples and then 1/3 of the poppy filling.
  6. We wrap everything in a roll, with the side that is wider, it is not necessary to turn the edges, I twisted it because it did not fit on the baking sheet. The baking tray should be covered with parchment paper and greased. Similarly, wrap two strudels.
    We wrap everything in a roll, with the side that is wider, it is not necessary to turn the edges, I twisted it because it did not fit on the baking sheet. The baking tray should be covered with parchment paper and greased. Similarly, wrap two strudels.
  7. Take a fork and prick the rolls on top so that there is a place for hot air to escape. Brush them with the remaining oil and send them to a preheated 180 degree oven for 40 minutes. The finished strudel is allowed to cool under a towel, then sprinkled with powdered sugar. In my opinion, it always tastes better when it's in the refrigerator, but you can eat it hot! Enjoy your meal!
    Take a fork and prick the rolls on top so that there is a place for hot air to escape. Brush them with the remaining oil and send them to a preheated 180 degree oven for 40 minutes. The finished strudel is allowed to cool under a towel, then sprinkled with powdered sugar. In my opinion, it always tastes better when it's in the refrigerator, but you can eat it hot! Enjoy your meal!
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