Curd Strudel with Currant Sauce Recipe
I tried this strudel in a cafe, I certainly wanted to cook this at home. Thin dough and a lot of cottage cheese filling combined with delicious black currant sauce. Invited to tea!
Servings Prep Time
6 10minutes
Cook Time
45minutes
Servings Prep Time
6 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Whisk the cottage cheese with sugar and vanilla. Separate the yolks from the whites. Whisk the whites into a thick foam.
  2. Add the whipped foam to the cottage cheese and mix well until smooth.
  3. Here is such a creamy mass is obtained.
  4. Roll out the dough layer a little, put half of the filling in the middle of the layer.
  5. First, fold the edges to the right and left, then top and bottom. The edges are “glued” with egg yolk.
  6. Carefully lay the strudel seam down on the parchment, brush with egg yolk. We repeat the same with the second layer of dough. Bake at 200C for 20-25 minutes, until golden brown.
  7. While the strudels are baking, we prepare the sauce. Mix the washed blackcurrant berries with sugar, pour water and put on fire as soon as the water boils slightly to suppress the berries so that they let the juice. Boil for 5 minutes, then dilute the starch in a small amount of cold water, add to the sauce and cook until thickened.
  8. If you don’t like when berries come across, whisk the sauce with a blender.
  9. Sprinkle the finished strudel with powdered sugar.
  10. Cut into portions, pour over the sauce and serve with tea, coffee or milk. Enjoy your meal!
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