Cottage Cheese Strudel with Raspberry and Apples Recipe
Who and when came up with the idea of stretching raw, specially prepared dough to the thickness of tissue paper, and then wrapping it in a thick layer of fruit filling? It is said that the history of this amazing strudel cake has its roots in Byzantium and even Ancient Greece. It received its current name much later, in the XVIII century, from German confectioners. They made him the king of the pies of that time, contesting the palm among his cakes with the Viennese bakers. German, Austrian, Hungarian, Czech confectionery successfully sold all kinds of strudels – with nuts, apples, cottage cheese, cherries, strawberries, poppy seeds, raisins. In those days strudels were not only sweet, but also with mushroom, potato, cabbage and even fish fillings. Currently, preference is given to strudel for tea. Strudels have conquered the hearts of confectioners by the fact that they harden for a long time (the property of the dough to exhale) and they have a large proportion of filling – you can not be afraid to get fat. In addition, strudel dough can be prepared without fats, which is very important both for people who follow a diet and for those who suffer from diathesis.
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. Sift the flour into a bowl and make a recess in the center. Pour into it an egg beaten with vinegar.
  2. Add salt and butter to the flour. Mix all the ingredients with a mixer and gradually pour 50 ml of warm water into the dough. Knead the dough with your hands for at least 10 minutes until it becomes elastic. Roll the dough into a ball and lightly lubricate it with vegetable oil. Put it in a preheated bowl for 30 minutes.
  3. Rinse the raspberries. Peel the apples, cut into quarters, remove the cores and finely chop. Mix them with raspberries, sugar and lemon juice. Mix cottage cheese and vanilla sugar.
  4. On a floured surface, roll out the dough in the form of a rectangle. Place it on a floured kitchen towel and brush with vegetable oil. Slide your palms under the dough and slowly begin to knead it. Brush again with a thin layer of vegetable oil and stretch again. Repeat the process until the towel cloth begins to shine through the dough.
  5. Preheat the oven to 180 degrees and grease the baking sheet with vegetable oil. Put the fruit on the dough on top of an even layer of cheese paste, leaving the edges of the dough free for about 2 cm. Put the flakes of butter on top of the cottage cheese. Wrap the edges of the dough inside.
  6. Carefully lifting the towel, roll out the dough and put it on a baking sheet seam down. Grease with beaten egg and bake for 35 minutes until golden yellow, periodically pouring milk.
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