Strudel with curd and cherry filling. Austrian strudel with cottage cheese, cherries and caramelized almonds

27.11.2019 Snacks

Gourmets from all over the world travel thousands of kilometers to taste the traditional Austrian strudel with cottage cheese and cherries. You will not need to travel so far, because you can cook a culinary miracle right in your kitchen.

A classic dessert is prepared in just 45 minutes and will become a bright highlight of a family dinner.

The recipe posted: Alexander Lozier
After cooking, you will receive: 7-8 servings
Preparation: 10 minutes
Cooking: 35 minutes
Cooking: 45 minutes
Caloric value: 280 kcal per 100 g

What do we need for a curd strudel?

walnuts - ½ cup
sugar - 300 g
cinnamon - 4 tablespoons
fresh / frozen pitted cherries - 450 g
chicken egg
sifted wheat flour - 750 g
soft homemade cottage cheese - 220 g
puff sheet dough - 200 g
cognac - 30 ml
powdered sugar - ½ cup

Cooking curd strudel

1. Defrost the dough. We roll it into a thin sheet, make punctures with a fork. Up to 10 punctures are enough over the entire surface. We leave it to "breathe" on an open table.

2. Mix a glass of sugar with cinnamon. Add ground nuts, prepared cherries. Fill with cognac, let stand.

3. Knead the curd with a fork. Add the remaining sugar and the beaten egg. Mix everything thoroughly.

4. Put the cottage cheese filling on the dough closer to the edge with a long narrow strip. Put prepared cherries with brandy and sugar on top. We wrap the edges, form a roll.

5. Cover the baking dish with parchments. Put the strudel, sprinkling a little powder on top. We bake in the oven for 20 minutes.

6. Let cool slightly. Cut into wide strips. Serve with a generous amount of powdered sugar.

Share with familiar secrets of how to make cherry strudel fast and delicious. While they are mastering a new recipe, you, too, do not sit idly by, and take on new experiments in the kitchen. Be sure to make the cherry cheese dough strudel. Or even better - which will delight you with its satiety and harmony of taste.

Enjoy your original gastronomic experiments!

In order not to forget, save the recipe on your wall.

Preparation: Place in a sieve and let the berries thaw overnight in the refrigerator. 1 hour before the filling is prepared, fold the curd onto a sieve and press down with something heavy to drain the liquid. Choose a pasty curd, not grainy. The dough can be prepared the night before and left in the refrigerator.

Dough: Put flour into a bowl. Mix egg yolk, 4 tablespoons vegetable oil, a pinch of salt in 150 ml. warm water. Add to flour and knead an elastic dough (knead for 10 minutes). Form a ball. Rub vegetable oil (about 1 tablespoon) into the dough, wrap in plastic and leave in the refrigerator for 1 hour.

Filling. Fill in berries 100 gr. sugar, add a cinnamon stick, add vanilla sugar and bring to a boil. Add strong alcohol, let it evaporate a little and discard the berries in a colander to cool. Add cornstarch and stir.

Fry the almonds in a dry skillet. Let cool.

Go in for cottage cheese. Grind it through a sieve, add 1 yolk, 1 egg, sugar, 1 tbsp. vanilla sugar and mix thoroughly.

Melt the butter. Prepare a place for rolling out the dough, dust the work surface with flour. Place a clean tea towel and all the ingredients nearby.

Roll a ball on a floured surface into a rectangular layer. Place the dough on a floured kitchen towel and stretch out with your hands. Avoid tearing. With apples, the dough can be rolled out very thinly, but I don't recommend it with cottage cheese, the filling is too heavy. The uneven ends of the dough can be cut off with a knife. The dough is indicated with a slight surplus, excess should remain. Remember to make the strudel to size, no larger than your baking sheet. It is better not to bend it.

Draw a virtual rectangle on the dough and brush it with butter. Spread the filling evenly over the dough, backing about 5-7 cm from the edge. Sprinkle with almonds. Then distribute the curd. And spread the berries on top. Take the lateral vertical ends and tuck them over the filling. Now start twisting from the horizontal side. Grease the dough with butter each time (about 3 times). The strudel seam should be on the outside and well sealed. Gently (again with a towel) transfer the strudel to a baking sheet lined with a baking sheet.

Combine the yolk and milk in a small bowl. Lubricate the strudel. Now make small holes in it along the entire upper perimeter (for example, using the back of a match)

Prepare the dough on the eve of baking. Sift flour with salt, add olive oil.

Stirring continuously with a fork, pour water into the flour in a thin stream. Place the dough on a floured work surface and knead for 6-8 minutes, until smooth and elastic.

Gather the dough into a ball, wrap in plastic and refrigerate overnight. Remove the dough from the refrigerator one hour before rolling.

Also, prepare the cottage cheese the day before: put it on a linen napkin or on several layers of gauze, tie the ends to make a bag, and hang it over the sink or bowl overnight.

Wash the cherries, remove the seeds, transfer to a bowl, add 1 glass of sugar and liqueur. Stir and leave overnight.

Prepare the powder the next day. Put butter in a saucepan, melt over medium heat. Add bread crumbs, stir and cook for 5 minutes, until golden brown. Remove from heat, add sugar, stir and set aside.

Squeeze the cottage cheese with force, put in a bowl. Beat the eggs with the remaining sugar and butter with a mixer. Continuing to beat, add the curd. Refrigerate for 10 minutes.

Throw the cherries in a colander, drain the juice and save it. Dry 2/3 of the cherries with paper towels, set aside the rest for the sauce. Pour juice from cherries into a saucepan, put on fire and bring to a boil. Cook for 4 minutes. Add the cherries set aside for the sauce. Stir, remove from heat and let cool.

Preheat the oven to 200 ° C. Cover the baking sheet with baking paper, grease it with vegetable oil. Lightly dust the work surface with flour. Roll out the dough into a thin rectangular layer measuring 50 x 40 cm. The longer side of the rectangle should be in front of you. Taking the dough by the opposite ends, stretch it slightly, being careful not to tear. Transfer it to a large kitchen towel. Grease the dough with 2 tbsp. l. melted butter.

Step-by-step recipes for making strudel with cottage cheese, apples, potatoes and cherries

2018-06-22 Rida Khasanova

Grade
recipe

2311

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

10 gr.

12 gr.

Carbohydrates

39 gr.

310 kcal.

Option 1: The classic curd strudel recipe

Strudel is a popular homemade pastry. It is prepared with different fillings, but only with cottage cheese it turns out to be so tender and tasty. Curd strudel is the perfect dessert for breakfast, snack or homemade evening tea. For a brighter taste, you can add different berries or dried fruits to the filling.

Ingredients:

300 gr. wheat flour;
half a glass of water;
half a glass of vegetable oil;
salt;
a couple of tablespoons of sugar;
400-450 gr. cottage cheese;
half a glass of raisins;
sugar (in the filling);
a pinch of vanilla sugar;
a tablespoon of strong alcohol;
powdered sugar.

Step-by-step recipe for strudel with cottage cheese

Sift flour into a deep container. Pour warm water, then vegetable oil. Add a pinch of salt and sugar.

Knead the dough thoroughly with a spoon, then transfer to the table, powdered with flour and knead with your hands for at least 10 minutes. Roll into a ball, wrap with cling film and set aside for half an hour in a warm place.

Pour raisins with hot water for 10 minutes, immediately add alcohol: cognac, rum, vodka or brandy - this will make the taste of dried fruit brighter and more intense. After the specified time, drain the water.

Transfer cottage cheese to a bowl and grind with a fork, getting rid of lumps. Add sugar to taste and raisins. Stir everything well and turn on the oven to preheat.

Unroll the dough from the film and roll it out with a rolling pin into a rectangular layer of about 2 mm. The dough should be slightly translucent, but not tear. Spread the filling in an even layer, making an indent from the edge about 5-6 mm.

Carefully wrap the roll and place on a baking sheet, lining the bottom with baking paper.

Bake the roll for about 40 minutes at 180-190 degrees. After the end of cooking, let the baked goods cool and decorate with powdered sugar, sprinkling it through a strainer.

The classic curd strudel goes well with cherry or currant jam.

Option 2: Quick Cottage Cheese Strudel Recipe

Curd strudel can be prepared very quickly if you purchase ready-made puff pastry in advance. Of course, self-made dough tastes better, but when there is no time for this, frozen dough helps out well.

Ingredients:

a pack of frozen puff pastry;
200-250 gr. cottage cheese 5% ;;
three tablespoons of sugar;
a teaspoon of vanilla sugar;
a pinch of salt;
a piece of butter.

How to Quickly Make Cottage Cheese Strudel

Remove the dough from the refrigerator in advance so that it thaws - it will take about half an hour.

Put a layer of dough on a cutting board sprinkled with flour and roll thinly with a rolling pin into a rectangle with approximate sides of 35 * 45 cm. Movements should be directed only in one direction.

Put cottage cheese in a deep bowl and mash it with a fork, if there are large lumps.

Break the eggs into a separate cup and beat with a fork until they are slightly foamy. Pour most of the egg mass into the curd, and leave the rest to grease the strudel.

Pour sugar into the curd and mix everything thoroughly with a fork or whisk. No need to beat, the main thing is that the ingredients mix evenly with each other.

Spread the curd filling evenly on the dough layer, leaving empty edges about 5 mm. Roll up the roll and pinch the edges with your fingers.

Grease a baking sheet with butter, soften it slightly in the microwave. Place the strudel blank and brush thoroughly with the egg mixture. For beauty, you can make pinches along the surface of the dough using culinary scissors.

Heat the oven to 190-200 degrees and send the trudel to bake for about half an hour.

Cool the finished baked goods slightly and cut into portions before serving for tea.

Option 3: Strudel with cottage cheese and apples

In the summertime, you can prepare a curd strudel with seasonal fresh apples. With the help of the fruit variety, the taste of baked goods is regulated; apples can be chosen according to taste - sweet or sour.

Ingredients:

incomplete glass of water;
350-360 gr. wheat flour;
a pinch of salt;
a tablespoon of vegetable oil;
chicken selected egg;
half a glass of sour cream;
200-250 gr. cottage cheese;
three apples;
sugar (optional);
a pinch of vanilla sugar or ground cinnamon;
icing sugar for decoration.

How to cook

Sift the flour through a sieve into a deep bowl. Pour water with vegetable oil, add a pinch of salt and beat in an egg. Stir the ingredients well with a spoon, then knead the dough with your hands until soft and elastic.

Cover the dough with a thin towel and set aside to "rest".

Put the cottage cheese in a bowl, break the lumps with a fork and mix with sour cream, cinnamon or vanilla sugar ..

Remove the peel from the apples, if it is tough, remove the core with seeds. Finely chop the pulp with a knife or grate on a medium grater.

Divide the dough into two halves. Lightly oil the work surface and lay on top of each other. Using a rolling pin or with your hands, stretch it into a rectangle with a thickness of about 1-2 mm.

Spread the cottage cheese on the dough, spread the apple pulp evenly on top. Wrap the roll and pinch the edges of the dough tightly so that the juice from the filling does not leak out during baking.

Line a baking sheet with baking paper or grease the bottom with oil. Place the strudel on top of it and brush the top with a beaten chicken egg. Send to an oven heated to 190-200 degrees.

Cool the finished strudel before serving, sprinkle with icing sugar and cut into small pieces.

Option 4: Strudel with cottage cheese and potatoes in a slow cooker

Unusual hearty strudel stuffed with cottage cheese and potatoes with onions will appeal to those who do not like sweets. Pastries can be served as a snack or for a tea party.

Ingredients:

two chicken eggs;
half a teaspoon of baking soda;
400 gr. cottage cheese 5%;
half a glass of kefir;
six potatoes;
100 g sour cream;
a piece of butter;
bulb;
flour (how much it will take);
spices to taste.

Step by step recipe

Pour kefir into a deep cup, add a pinch of salt and soda to it, stir and wait 4-5 minutes for the fermentation reaction to begin. Add flour in small portions, stirring the mixture with a spoon, and then with your hands. You should have a soft, not steep dough. Cover the bowl with a napkin and remove to a warm place.

Stir cottage cheese in a bowl, add salt and beat into an egg. Grind thoroughly with a fork until smooth.

Wash the potatoes, cut off the peel. Cut the root vegetables into small cubes.

Peel the onion, cut into small pieces.

Turn the multicooker to the baking mode, set the timer for 20 minutes. At the bottom, put a small piece of butter, chopped onion and fry for about 7 minutes. Then pour in the potatoes, stir and fry until beep.

Divide the dough into two equal parts and roll each into a thin layer. Fold on top of each other and lay out the curd filling, evenly distributing it over the entire surface, while leaving the edges free by half a centimeter.

Salt the finished potatoes in a bowl, add black pepper and seasoning to taste. Pour a glass of boiled water so that it completely hides the potatoes.

Put strudel on potatoes and smear with sour cream on top. Close the lid tightly and turn on the baking mode for 40-45 minutes.

Cool the finished dish a little and serve, season with sour cream and fresh finely chopped sour cream.

Option 5: Strudel with curd and cherry

Strudel with cottage cheese and fresh cherries is a hearty and tasty dish. The pastries will appeal to those who like desserts with a lot of toppings.

Ingredients:

two eggs;
a glass of flour;
a pinch of salt;
two tablespoons grows. oils;
half a glass of warm water;
a tablespoon of butter;
a glass of sugar;
300 gr. cherries;
half a kilogram of cottage cheese.

How to cook

Rinse the cherries and remove the seeds. Put in a saucepan, pour a tablespoon of water and add sugar. Simmer over low heat after boiling for a couple of minutes.

Transfer the cottage cheese to a deep cup and knead with a fork, removing the lumps. Beat in one egg and stir well.

Sift flour into a deep container. In a separate bowl, combine a raw egg, vegetable oil and warm water. Combine with flour and stir thoroughly, first with a spoon, and then with your hands. The result is an elastic, non-sticky dough.

Put a thin cotton towel on the table and sprinkle with flour. Put the dough on it and roll it out thinly with a rolling pin.

Mix the cherries with the cottage cheese and spread evenly over the dough sheet, leaving the edges about a centimeter free. Roll up the roll and pinch the edges carefully.

Line a baking sheet with parchment. Place strudel and use a Fork to make several pricks on the surface of the dough and brush with a little butter. Send it to the oven heated to 180-190 C for 40 minutes.

You can serve strudel both hot and hungry, garnished with powdered sugar.

Bon Appetit!

For lovers of baked goods with a lot of filling, there is nothing better than strudel. There is a minimum of dough in this product, but the filling can be invented for every taste. You can put both salty ingredients (chicken, mushrooms, balyk, vegetables with cheese) and sweet ingredients (apples, various berries or cottage cheese) in strudel. Therefore, today we offer you a recipe for strudel with cherries and cottage cheese - a hearty and healthy treat. You will learn how to make cherry strudel and thin crust for it. Of course, if there is no time at all to fiddle with the dough, you can use ready-made puff.

Strudel with cherries and cottage cheese

To make the perfect strudel, you will also need a clean cotton towel, baking parchment, a whisk to grease the strudel with butter, and a cherry picker.
It is better to start preparing strudel in the fillings: the cherries will need to be boiled a little, and by the time they are placed in the strudel, the cherries should have cooled down.

step by step photo recipe for cherry strudel

Ingredients:

egg - 2 pcs.,
wheat flour - 1 tbsp.,
salt - a pinch
vegetable oil - 2 tablespoons,
warm water - 0.5 tbsp.,
butter - 20 g (1/10 pack),
sugar - 1 tbsp.,
cherries - 300 g
cottage cheese - 500 g (it is better to use homemade or store cheese, but with the highest percentage of fat content).

Cooking process:

Rinse the cherries, remove the seeds from them, and put the berries themselves in a small saucepan with a spoonful of water (so that the berries do not burn before the juice is released). Add half a glass of sugar to the cherries, stir and let it simmer for literally 2 minutes.

While the cherries are cooling, prepare the curd portion of the filling. Place the curd in a large bowl and use a fork or pusher to chop it up. Add one egg to the curd (the second will go into the dough) and stir.

Pour the remaining half cup of sugar into the curd, but not completely: leave a spoonful of sugar to add to the butter, which will need to be greased on the strudel during baking. Stir the curd filling. Pour flour into a large bowl to make the dough. And break an egg into a small bowl, add vegetable oil, warm water to it and stir.

Pour the egg mixture into a bowl of flour and stir.

Knead the dough first with a spoon and then with your hands. It should be soft and, thanks to the vegetable oil, should not stick to your hands.

Roll a bun out of well-kneaded dough, place it in a bowl, cover with a lid and leave to "rest" for half an hour.

After this time, spread a cotton towel on the table, dust it with flour and place the dough on it. Roll out the dough with a rolling pin: first into a square with rounded edges, then into a very thin square. The dough should literally shine through: that's when the strudel will turn out to be very successful.

Drain the juice from the cooled cherries and immediately add them to the curd filling.

Stir the filling and until it starts to release liquid, place on the dough. Place the filling all over the dough, 5 cm away from the edges.

It is very simple to assemble the strudel correctly (so that its edges are not dry, but filled with filling): first, wrap the two edges towards the center.

Then, starting at one of the remaining edges, roll up the strudel. Pinch the edges so that the filling does not run out during baking.

Cover the baking sheet with parchment and grease with vegetable oil. Place the strudel on top of the parchment, edges down. Due to the fact that you rolled out the strudel and shaped it on a cotton towel, it will be very easy to transfer it to a baking sheet, the dough will not stick to the surface.

Punch holes in the strudel with a fork.

Then melt the butter, stir it with the rest of the sugar and brush the cherry and curd strudel with this mixture on all sides. There will still be a lot of melted butter: this mixture will need to be greased on the strudel 2-3 more times during baking. Thanks to this, the dough will be soft and tender.