Ingredients
Filling 1:
- 200 gram Poppy seeds
- 3 tablespoons Sugar
- 200 milliliters Milk
Filling 2:
- 300 gram Cottage cheese
- 2 pieces Chicken eggs
- 5 gram Sugar
- 1 pack Vanilla sugar
- 1 piece Lemon zest
Filling 3:
- 4 pieces Apples
- 3 tablespoons Lemon juice
Dough:
- 1 pack Phyllo dough
- 130 gram Butter
Instructions
- 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.
- 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 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.
- 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.
- 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.
- 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.
- 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!