Cheese Strudel

Ingredients

• 125 g flour
• 1 pinch salt
• 1 tbsp Apple cider vinegar
• 2 tbsp Rapeseed oil
• rapeseed oil (for brushing)
• flour (for dusting)
• 30 g Butter
• 2 Eggs
• Salt
• 400 g Cottage Cheese
• 100 g Sour cream
• 100 g flour
• 0.5 untreated orange (zest)
• 100 g butter
• 100 g breadcrumbs
• 50 ml orange juice

Instructions

1. 1.

   Sift the flour with salt onto a work surface, press a well in the center and pour in the vinegar and oil. Knead with about 60 ml lukewarm water into a smooth dough. Brush with a little oil, wrap in cling film and let rest at room temperature for about 1 hour.

2. 2.

   Afterwards roll the dough on a flour‑dusted kitchen towel into an oval shape as thin as possible (≈40 cm long). Melt butter and brush the dough lightly with it.

3. 3.

   Separate the eggs; beat the whites with a pinch of salt until stiff. Mix yolks with cottage cheese, sour cream, flour and orange zest. Spread the filling on the dough, leaving about 5 cm around the edges. Fold in the sides and roll up using the towel.

4. 4.

   Wrap the strudel in cling film and seal the ends well. Wrap it again in a kitchen towel and tie the ends tightly. Tie the ends to a large cooking spoon for stability.

5. 5.

   Heat a large (preferably oval) pot of salted water. Steam the strudel over hot steam for about 45 minutes.

6. 6.

   Unwrap the finished strudel, place on a plate and let cool slightly.

7. 7.

   Melt butter, toast breadcrumbs in it until light brown, pour orange juice over them and spread the breadcrumb‑butter mixture on the strudel.