Kasestrudel

Kdsestrudel (ka-seh-schtroo-del) takes a long time to make, but the finished dish is so delicious you will surely feel the time was very well spent.

10 oz. flour

½ teaspoon salt

1 egg, lightly beaten

7 fl. oz. tepid water

1 oz. butter, melted

1 ½ lb. cottage cheese

2 oz. sugar

2 eggs, lightly beaten

½ teaspoon salt grated rind of

1 lemon

4 oz. sultanas or raisins

4 oz. butter, melted

2 oz. fresh white breadcrumbs

First make the pastry. Sift the flour and salt into a large mixing bowl. In a small bowl, beat the egg, water and butter together until they are well blended. With a wooden spoon, stir the egg and water mixture into the flour and mix well.

Knead with your hands until a firm dough is formed.

Place the dough on a floured board and continue kneading until it is smooth -and elastic. This will take about 10 minutes.

Place the dough in a warmed large mixing bowl. Cover the bowl with a cloth and set it aside in a warm, draught-free place for 30 minutes.

Meanwhile, prepare the filling. In a large mixing bowl, combine the cottage cheese, sugar, eggs, salt, lemon rind and sultanas or raisins, beating until they are well blended. Set aside.

Spread out a large, clean cloth (a sheet is ideal) on a table. Sprinkle the cloth with flour. Place the dough on the cloth and, with a floured rolling pin, roll out the dough as thinly as possible.

With the back of your hands, lift and stretch the dough, pulling the dough until it is paper thin. This should be done as carefully as possible. Do not worry if a few small holes appear in the dough. With scissors, trim the outer edges of the dough so that the sides are straight.

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Grease two baking sheets with 1 tablespoon of the melted butter. Set aside.

Brush the dough with half of the remaining melted butter and sprinkle it with nearly all of the breadcrumbs. Spoon the cheese mixture in a long strip on to the dough, 3 inches away from the edges of the sides nearest to you, and within 2 inches of each end.

Using the cloth, lift the dough over the filling and roll it up like a Swiss roll. Tuck in the ends. Brush the top of the dough with the remaining melted butter and cover with the rest of the breadcrumbs.

With a sharp knife, divide the strudel into pieces long enough to fit the baking sheets. Place the strudels on the baking sheets with the seams underneath. Put the baking sheets in the centre of the oven and bake for 10 minutes. Then reduce the oven temperature to fairly hot 400°F (Gas Mark 6, 200 °C) and continue to bake for a further 20 minutes, or until the strudels are crisp.and golden brown.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus