Desert strudel with cheese and raisins
I woke up one morning feeling like making a quick dessert for my afternoon coffee. I had some cottage cheese and a stray bag of raisins in the cupboard, and I wasn't in the mood for puff pastry. So, I pulled out this recipe for strudel with cheese and raisins, which has always turned out well for me, even when I added flour without measuring. The dough doesn't require complicated techniques and the result is always crispy and flaky. Quick Info Total time: about 2 hours (including dough cooling) Preparation time: 20-30 minutes (depending on how quickly you work) Baking time: 30 minutes Servings: 3 strudel rolls (about 6-9 servings) Difficulty: medium Recipe type: homemade dessert, suitable when you want something with cheese but not too much sugar Ingredients Dough: 1 egg 3 tablespoons vinegar 4 tablespoons oil 1 small cup of warm water 1/4 teaspoon salt flour - as needed (until the dough no longer sticks to your hands and can be easily rolled out) 100 g butter at room temperature (for greasing the sheet) Filling: 200 g cottage cheese 100 g feta cheese 1 egg 50 g raisins 5 tablespoons sugar Preparation method 1. For the dough, mix the egg, vinegar, oil, warm water, and salt in a bowl. Start adding flour gradually, mixing initially with a spoon, then knead by hand until you get a dough that doesn't stick to your hands but remains elastic. 2. Roll out the dough on a work surface into a thin sheet. Grease the entire surface with soft butter using a spatula or your hand. Roll the greased sheet tightly, like a large roll. 3. Place the rolled dough in the refrigerator for at least an hour to make it easier to roll out and to relax. 4. While the dough is chilling, prepare the filling. Mix the cottage cheese with the grated or crumbled feta, egg, sugar, and raisins. Don't overmix, just enough to combine. 5. After the chilling time, take the dough out and cut it into three approximately equal pieces. 6. Dust the work surface with flour and roll each piece into a thin sheet with a rolling pin. Divide the cheese filling among the three sheets, placing it along the length of each sheet. 7. Roll each sheet, making sure to tuck the ends underneath so the filling doesn't leak out. 8. Transfer the rolls to a baking tray lined with parchment paper. 9. Bake the strudels in a preheated oven at medium heat for about 30 minutes, until they develop a crispy crust and turn a nice golden color. Why I make this recipe often This is one of those recipes I repeat because I love the dough - it doesn't get soggy quickly and it doesn't remain raw in the middle if I respect the flour ratio. It also works well with other fillings if I don't have cheese. Tips and variations Tips Don't add all the flour at once. Add it gradually and test the dough's texture along the way. If the dough sticks to the table while rolling, sprinkle a little flour and continue. Let the dough chill for at least an hour, but it can stay longer if you're busy with something else in the meantime. Substitutions Feta can be replaced with another salty cheese, but don't use cheese that is too wet. For a version without raisins, simply omit them. Variations Instead of cheese, you can fill it with apples quickly sautéed with sugar and cinnamon (but no more than a handful per roll, otherwise the sheet will tear). The sugar can be adjusted based on how sweet the feta is or your preferences. Serving ideas It can be cut while warm or after it has completely cooled. It can be served plain or with a little powdered sugar on top if you want a more pastry-like appearance. Frequently asked questions 1. The dough is too hard or too soft. What should I do? If the dough is hard and doesn't roll out well, you probably added too much flour. If it's too soft and tears, add a little more flour, but carefully. 2. Can everything be done a day in advance? You can make the dough and filling a day ahead and assemble the strudels the next day. Freshly baked strudels will be crispier. 3. What can I substitute for cottage cheese? If you don't have cottage cheese, ricotta or slightly drained fresh cheese works well. 4. Can the raw rolls be frozen? I haven't tried freezing uncooked dough, but I think it's safest to bake them first and then freeze the finished ones. 5. What should I do if the strudels crack while baking? Usually, this happens if the sheet is too thin or if there's too much filling. Make small diagonal cuts before baking to prevent them from cracking unnecessarily. Nutritional values Estimated for one serving (out of 9): about 220-250 kcal, 8 g protein, 10-12 g fat, 25-30 g carbohydrates. Approximate values, vary depending on the type of cheese and how much flour you used in the dough. Storage and reheating The strudels can be stored for 1-2 days at room temperature, covered with a towel or plastic wrap. After two days, the dough starts to soften. For reheating, 5-10 minutes in the oven at low heat is sufficient. I do not recommend storing in the refrigerator unless it's very hot in the house - then the dough will become softer, but the taste remains good.
Preparation
1. Mix all the ingredients for the dough (except the butter) and knead well until you get a dough that can be easily rolled out. Spread the soft butter over the entire surface of the dough, then roll it up to form a log. Let it chill in the refrigerator for at least an hour. 2. Meanwhile, mix all the ingredients to make the filling. 3. Remove the dough from the refrigerator and divide it into three parts. Dust the work surface with flour and roll out three sheets, which we fill with the cheese mixture. Roll them up, making sure to tuck the ends inside, and place them on a baking tray lined with parchment paper in the preheated oven for about 30 minutes at medium heat. The strudel is ready when a crispy and nicely browned crust forms.
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