This strudel takes a long time to prepare, but the result is worth it! You can choose another filling to your taste, but in the season of fresh berries, the most relevant, of course, will be a combination of cherries and nuts.
It is necessary
- Curd dough:
- - 150 g butter;
- - 190 g 5% cottage cheese;
- - 2, 25 tbsp. Sahara;
- - 265 g flour.
- Filling:
- - 4 tablespoons thick cherry jam;
- - 50 g of walnuts;
- - 2 tsp candied orange fruits;
- - 1 tsp vanilla (essence).
- For lubrication:
- - 1 egg;
- - 2 tbsp. milk.
Instructions
Step 1
The dough must be prepared in advance, one day in advance. We will cook it in a mixer using the "guitar" attachment.
Step 2
Put the butter on the table beforehand so that it softens. Then send it to the mixer with cottage cheese and sugar. Turn the mixer on low speed and blend the ingredients until a cottage cheese-like mass is obtained. Sift flour into a bowl with the rest of the ingredients and continue stirring until the dough gathers around the attachment.
Step 3
Remove the finished dough from the bowl of the food processor and place it on the work surface. Flatten it slightly with your hands and wrap in plastic. Set aside in the cold overnight.
Step 4
In the morning, preheat the oven to 180 degrees. Take the workpiece out of the refrigerator, put it on the work surface and, without removing the film, beat it off with a rolling pin on both sides. Then get rid of the film, lightly dust the work surface and rolling pin with flour and roll out the dough into the thinnest layer (just don't tear it!).
Step 5
Chop or grind the nuts for the filling into medium crumbs with a special mill. Mix with the rest of the filling ingredients.
Step 6
Place the filling on top of the dough and wrap in a roll. It is very important to seal it tightly. To do this, divide the egg into white and yolk and grease the seam with protein.
Step 7
Transfer the roll on a baking sheet lined with baking paper, seam down, and brush the top with a mixture of yolk and milk. Put in the oven for 30 minutes: golden crisp is a sign of readiness! Cool the finished product completely, taking it out of the mold, and, if desired, sprinkle with powdered sugar.
