Strudel with cottage cheese
Composition / ingredients
4
servings:
Step-by-step cooking
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One of the best recipes for sweet strudel from Austrian cuisine. It is prepared quickly enough, almost within an hour or a little more.
To start, we prepare the dough. To do this, take a bowl, sift the flour into it through a sieve, make a dimple in the flour, where we drive one egg, already beaten together with vinegar into a foam. Add salt, pour in the melted butter and knead the tender dough. While kneading, gradually top up with lukewarm water, about a quarter of a glass. Then we put the dough on the table and knead it with our hands for a longer time. We need the mass to become elastic. We beat it five times on the surface of the table to knock out excess air. After forming a ball of dough, cover it and leave it warm for half an hour.
Rub one chicken yolk with sugar until the mass turns white. Combine the egg mass with the cottage cheese crushed with a fork. We put raisins, cinnamon, vanilla. We bring it to a homogeneous state.
Next, roll out the dough, spread the cottage cheese filling on it, wrap everything in a neat roll. Lubricate the roll with vegetable oil and bake in the oven for about half an hour until fully cooked. When the food is ready, sprinkle the roll with powdered sugar. We serve strudel with cottage cheese hot.
To start, we prepare the dough. To do this, take a bowl, sift the flour into it through a sieve, make a dimple in the flour, where we drive one egg, already beaten together with vinegar into a foam. Add salt, pour in the melted butter and knead the tender dough. While kneading, gradually top up with lukewarm water, about a quarter of a glass. Then we put the dough on the table and knead it with our hands for a longer time. We need the mass to become elastic. We beat it five times on the surface of the table to knock out excess air. After forming a ball of dough, cover it and leave it warm for half an hour.
Rub one chicken yolk with sugar until the mass turns white. Combine the egg mass with the cottage cheese crushed with a fork. We put raisins, cinnamon, vanilla. We bring it to a homogeneous state.
Next, roll out the dough, spread the cottage cheese filling on it, wrap everything in a neat roll. Lubricate the roll with vegetable oil and bake in the oven for about half an hour until fully cooked. When the food is ready, sprinkle the roll with powdered sugar. We serve strudel with cottage cheese hot.
Caloric content of the products possible in the composition of the dish
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
