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 Jewish Curd Strudel Recipe
Delicious strudel with a crispy crust, seasoned with sugar and cinnamon, and a sweet filling. Wonderful pastries for a family tea party!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Sprinkle:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Sprinkle:
Instructions
  1. Mix flour with baking powder. Add the cold butter cut into pieces. Rub your hands into crumbs.
    Mix flour with baking powder. Add the cold butter cut into pieces. Rub your hands into crumbs.
  2. Add the cottage cheese pureed through a sieve. Knead a non-sticky, homogeneous dough. Wrap the dough in plastic wrap and send it to the refrigerator overnight or even for a day (you can also freeze the dough in the freezer for the future).
    Add the cottage cheese pureed through a sieve. Knead a non-sticky, homogeneous dough. Wrap the dough in plastic wrap and send it to the refrigerator overnight or even for a day (you can also freeze the dough in the freezer for the future).
  3. Preheat the finished dough at room temperature for 15 minutes. Then roll out into a rectangle of 30 * 40 cm.
    Preheat the finished dough at room temperature for 15 minutes. Then roll out into a rectangle of 30 * 40 cm.
  4. Grease the dough with thick jam. The edges are about 1.5 cm long, do not lubricate with jam. So that when baking it does not leak through the seam.
    Grease the dough with thick jam. The edges are about 1.5 cm long, do not lubricate with jam. So that when baking it does not leak through the seam.
  5. Sprinkle with raisins, zest and chopped nuts.
    Sprinkle with raisins, zest and chopped nuts.
  6. First, bend the short sides of the rectangle by 1 cm.
    First, bend the short sides of the rectangle by 1 cm.
  7. Then we begin to roll the roll from the side that is completely greased with jam. Pinch the seam and place it on a baking sheet lined with parchment seam down. Pour oil over our roll.
    Then we begin to roll the roll from the side that is completely greased with jam. Pinch the seam and place it on a baking sheet lined with parchment seam down. Pour oil over our roll.
  8. Mix sugar with cinnamon. Sprinkle the roll with sprinkles.
    Mix sugar with cinnamon. Sprinkle the roll with sprinkles.
  9. Make oblique incisions. The incisions should be made shallow, only on the upper layer of the dough. Bake at 170 degrees for about 40 minutes until golden brown.
    Make oblique incisions. The incisions should be made shallow, only on the upper layer of the dough. Bake at 170 degrees for about 40 minutes until golden brown.
  10. The finished hot strudel is immediately cut into pieces, cutting our incisions to the base.
    The finished hot strudel is immediately cut into pieces, cutting our incisions to the base.
  11. The specified number of ingredients for one strudel. I was doing double the norm. One strudel with plum jam, the second with currants. The most important thing is that the jam is thick and not flowing. Otherwise, the dough may not be baked, and the jam will leak out and burn. Sometimes I add starch to the jam if it is not thick enough. Use it in a chilled form.
    The specified number of ingredients for one strudel. I was doing double the norm. One strudel with plum jam, the second with currants. The most important thing is that the jam is thick and not flowing. Otherwise, the dough may not be baked, and the jam will leak out and burn. Sometimes I add starch to the jam if it is not thick enough. Use it in a chilled form.
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