Pool a spoonful of Raspberry Coulis on each dessert plate and top with a slice of strudel. These cookies will be stored in your browser only with your consent. Third, don’t forget to make some notches in the strudels to allow the steam to go out during baking. 5) 2 tbsp of sour cream (12% fat) 6) 1 tbsp of vanilla extract. Make four short (1-inch) diagonal slashes along the top of strudel with a sharp paring knife, to allow steam to escape. 1) 700 g/25 oz of sweet cow cheese, cottage cheese, or another drier sweet cheese type2) 200 g/7 oz of granulated sugar3) 2 +1 eggs4) 100 g/3.5 oz of golden raisins5) 2 tbsp of sour cream (12% fat)6) 1 tbsp of vanilla extract7) 5 +3 tbsp of semolina8) grated zest from a lemon9) 400 g/14 oz of phyllo pastry dough (12 sheets)10) 100 g/3.5 oz of butter11) some caster sugar for garnishing, 1) place cheese into a bowl2) add over cheese sugar, 2 eggs, raisins, sour cream, vanilla extract, 5 spoons of semolina, and lemon zest, then mix ingredients by hand to combine very well3) place butter into a saucepan, put the pan on the stovetop over medium temperature, and wait to melt the butter4) unpack phyllo pastry, separate 2 sheets, and brush them with melted butter from place to place on the whole surface5) place another 2 pastry sheets over the brushed ones and also brush them with melted butter6) spread a spoon of semolina into a strip near the edge of the last pastry sheet7) spread 1/3 of the cheese mixture over the semolina strip8) bend the pastry sheets inward on the longer sides, then roll the filled pastry sheets as tight as possible9) place the roll on a tray coated with baking paper, then continue identically with the rest of the ingredients and make two other rolls10) break the last egg, beat it up with a fork, and brush thoroughly the rolls on the top and sides11) make some small cuts into the rolls to get the steam out during baking and avoid breaking strudel12) place the tray in the preheated oven at 180 C/360 F and bake the cheese strudel until golden (about 20-25 minutes)13) take the tray out from the oven and wait to cool the strudel to room temperature14) cut the rolls off into desired pieces and sprinkle caster sugar over them in abundance. All rights reserved. Combine oil and butter in a small bowl. Learn in this video how to make cheese strudel from scratch by using a yummy and easy Hungarian strudel recipe with cottage cheese with phyllo dough! Cooking tips about Hungarian cheese strudel with phyllo dough . 9) 400 g/14 oz of phyllo pastry dough (12 sheets) 10) 100 g/3.5 oz of butter. SUPER YUMMY homemade cake recipe by www.homemaderecipesfromscratch.com! Combine sugar, cornstarch, egg white, vanilla and lemon zest in a small bowl; stir gently until well combined. ? This recipe for sweet cheese strudel filling is made with regular creamed cottage cheese and cream cheese. If you don’t do this, there are high chances that strudel will break and will have an unpleasant look! https://www.sbs.com.au/food/recipes/sweet-cheese-strudel-retes Lay the final phyllo sheet on top; do not sprinkle with oil, but sprinkle with remaining breadcrumbs; reserve remaining oil/butter mixture. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 11) some caster sugar for garnishing. Set the strudel, seam-side down, on the baking sheet. These cookies do not store any personal information. I use to make such strudel with fruits such as apple, cherry, or pear, baked pumpkin, and sweet cheese. This is valid advice for any cake you make at home. Carefully transfer strudel to a wire rack and allow to cool completely. Everything you need for a delicious feast. Bake until the phyllo is golden brown, 35 to 40 minutes. 8 piece (blank)s 8 sheets phyllo dough, (14x18 inches), thawed if frozen, © 2020 EatingWell.com is part of the Allrecipes Food Group. Phyllo dough, low in calories and fat, is a crisp counterpoint to the creamy cheese filling in this luscious strudel. During cooling, the cheese filling will harden and your cake slices will look good. Hungarian strudel is one of my favorite homemade cake recipes. Lay one sheet of phyllo on prepared baking sheet. Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray. Source: EatingWell Magazine, January/February 1997. Making Hungarian strudel is really easy. 7) 5 +3 tbsp of semolina. This makes enough to fill two strudels. Homemade Recipes from Scratch Here's a great strudel dough recipe. this link is to an external site that may or may not meet accessibility guidelines. This website uses cookies to improve your experience. Gently fold in ricotta with a rubber spatula until just combined. Second, mix ingredients for filling very well to combine thoroughly. Homemade Recipes from Scratch offers you the best food recipes you can cook at home! Fold up the long edge and loosely roll up the strudel. Fold and tuck the open ends securely, but not tightly, beneath the roll. We also use third-party cookies that help us analyze and understand how you use this website. In a large bowl, combine cottage cheese, cream cheese, tapioca, sugar, and egg yolks. Enjoy Hungarian cheese strudel with phyllo pastry dough! Hungarian cheese strudel with phyllo dough – video ? Sprinkle with 1/2 teaspoon of oil mixture and spread it around with a pastry brush. Easy Cheese Strudel with Phyllo Dough (Hungarian Strudel Recipe in 14 Steps), Easy Hungarian Cherry Strudel Recipe in 14 Steps, Authentic German Apple Strudel with Phyllo Pastry (Easy Apple Strudel Recipe in 17 Steps), Easy Sweet Cheese Buns (Homemade Cottage Cheese Buns Recipe in 18 Steps). Every cook has his or her favorite. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. If you are not patient enough, cheese filling will flow in the sides when cutting the cake. Unroll phyllo sheets onto a clean, dry surface; cover with wax paper and then a slightly damp tea towel to prevent the dough from drying out. (Do not roll too tightly; the filling will expand during baking.) Sprinkle with 1/2 teaspoon breadcrumbs. Set aside. Use a stand mixer with a bread hook to knead the dough for you. https://girlwithaspatula.com/recipes/quick-cherry-cream-cheese-strudel Be the first to rate this post. https://www.thespruceeats.com/sweet-cheese-strudel-filling-recipe-p2-1137457 Cheese strudel was one of the preferred cakes of my grandpa, so the grandma prepared it pretty often and especially during spring when fresh cheese could be found in abundance. Plus, preparation time is short, so you have the chance to make a fantastic homemade cake quickly and without too much effort! We are sorry that this post was not useful for you! All Right Reserved. To ensure the smoothest texture for your strudel filling, check the labels on the part-skim ricotta in your supermarket and choose one that does not contain gums or stabilizers.Part-skim ricotta has about half the fat of whole-milk ricotta. Sometimes, I use for filling a combination of sweet cheese and fruit such as peach or apricot. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Cover and refrigerate overnight or at least 2 hours. No one will never know. 244 calories; protein 6.8g 14% DV; carbohydrates 41.7g 14% DV; dietary fiber 2.3g 9% DV; sugars 20.8g; fat 5.6g 9% DV; saturated fat 2.1g 11% DV; cholesterol 11.5mg 4% DV; vitamin a iu 149IU 3% DV; vitamin c 6.9mg 12% DV; folate 12.6mcg 3% DV; calcium 98.7mg 10% DV; iron 0.6mg 3% DV; magnesium 14mg 5% DV; potassium 154.3mg 4% DV; sodium 175.3mg 7% DV; thiaminmg 4% DV. Taste the cheese before using it not to be sour because the cake will have an unpleasant flavor if the cheese is fermented. No votes so far! We'll assume you're ok with this, but you can opt-out if you wish. It doesn't have to be perfectly smooth. Gently spoon the cheese filling in a long, 12-by-2-inch mound along one long edge of the phyllo layers, leaving a 3-inch border between the mound and the short edges of the phyllo. Finally, wait to cool the strudel completely before slicing it up.