Sweet cheese strudels

Name: Sweet cheese strudels
Ingredients: 1 egg; 1/4 teaspoon salt; 3 tablespoons vinegar; 4 tablespoons oil; 200 ml lukewarm water; 500 g flour; 100 g butter (at room temperature); 250-300 g farmer’s cheese; 1/4 teaspoon salt; 2 eggs; 5 tablespoons sugar; 1 packet vanilla sugar (8 g)

Dessert - Sweet cheese strudels by Lucia B. - Recipia

Sweet cheese strudels are usually served for dessert, with coffee, with golden layers and a soft center. The thinly rolled dough is shaped into four rolls, and the farmer’s cheese, egg and vanilla filling stays creamy. I like to cut them into wide pieces, just wide enough to hold the filling in place. Preparation: 30 minutes. Cooking: 40 minutes. Resting: 30 minutes. Total time: 100 minutes. Servings: 4. Approximately 960 kcal and 25 g protein per serving.

Ingredients

For the dough

1 egg
1/4 teaspoon salt
3 tablespoons vinegar
4 tablespoons oil
200 ml lukewarm water
500 g flour
100 g butter (at room temperature)

For the filling

250-300 g farmer’s cheese
1/4 teaspoon salt
2 eggs
5 tablespoons sugar
1 packet vanilla sugar (8 g)

Preparation

1. Beat the egg with 1/4 teaspoon salt, then stir in the vinegar, oil and lukewarm water. Gradually add the flour and knead until you have a non-sticky dough. 2. Roll out the dough on the work surface, spread the soft butter over the whole surface and roll it up. Refrigerate for 30 minutes. 3. Crumble the farmer’s cheese and mix it with 1/4 teaspoon salt, the eggs, sugar and vanilla sugar. 4. Take the dough out of the fridge and cut it into four pieces. Roll each piece into a thin sheet, add filling and roll it up. 5. Place the rolls on a baking tray lined with parchment paper. Bake at 180°C for 40 minutes, until golden.

Notes

You can add 40 g raisins to the filling, soaked in 2 tablespoons water and 1 tablespoon rum; the vanilla sugar can be replaced with 1 teaspoon vanilla extract. The dough contains gluten, and the filling contains dairy and eggs. Farmer’s cheese is easier to work with when it’s well drained and fine-grained; if it seems wet, leave it in a sieve before mixing. A fattier cheese makes the filling softer, while a very dry one is easier to crumble with a fork. The butter should be soft, not melted, so it spreads without tearing the dough. Sprinkle a little flour on the work surface and roll the sheets evenly, including at the edges. The strudels keep covered in the fridge for up to 3 days. I serve them with black tea.