Curd dough strudel with poppy seeds or apples
8 servings
45 minutes
Strudel made from cottage cheese dough with poppy seeds or apples is a refined treat of Austrian cuisine, filled with rich flavors and aromas. Its dough, tender and airy thanks to the cottage cheese, reveals a harmonious combination of fillings: tart poppy with hints of vanilla and citrus freshness or sweet apples highlighted by spices and nuts. This delicacy has become a symbol of cozy family tea times and festive events. Historically, strudel was a favorite dessert of European royal courts, and its popularity spread worldwide. It is served warm, dusted with powdered sugar, sometimes accompanied by delicate vanilla sauce or a scoop of ice cream. Each bite of this dish immerses you in the atmosphere of Viennese cafes, where the mastery of culinary art is felt in every crispy layer.
1
In 12-24 hours we can prepare more dough. For this, mix cold grated butter, cottage cheese, and sugar with a mixer. Add flour and mix until a homogeneous and very soft dough forms. Then place the dough on a generously floured work surface and knead the soft dough.
- Butter: 50 g
- Curd cheese (tvorog): 400 g
- Sugar: 120 g
- Wheat flour: 400 g
2
Divide the prepared dough into 4 parts. Shape small flat rectangles from the pieces of dough, wrap each in plastic wrap, and send to the refrigerator.
3
Grind the poppy seeds. Pour boiling water over the raisins and drain them in a sieve. Heat milk, sugar, and butter in a saucepan without boiling; slightly warm it up. Reduce heat to low, add ground poppy seeds and stir until it absorbs all the liquid and becomes like porridge. Remove from heat, add raisins, vanillin, grated lemon zest, mix and cool.
- Poppy seeds: 200 g
- Raisins: 100 g
- Milk: 200 ml
- Sugar: 120 g
- Butter: 50 g
- Vanillin: 0.5 teaspoon
- Grated lemon zest: 10 g
4
Cut the apples into cubes. Pour boiling water over the dried apricots and prunes, drain them, and then chop them. Grind the walnuts, but not too finely, and the almonds can be ground to a flour-like consistency. Melt the chocolate with the butter and mix everything together, adding grated zest and spices. Mix well again.
- Apple: 2 pieces
- Dried apricots: 50 g
- Prunes: 50 g
- Crushed walnuts: 100 g
- Grated almonds: 50 g
- Milk chocolate: 1 piece
- Butter: 50 g
- Grated lemon zest: 10 g
- Cinnamon: pinch
5
Preheat the oven to 180 degrees. Take one piece of dough. Roll it out to a thickness of 2-3 mm, generously sprinkle with flour. Then place half of the poppy filling on one-fourteenth part, folding the edges inward in the form of a roll.
- Poppy seeds: 200 g
6
We layer the second filling in the same way, but first sprinkle a quarter with ground almonds; if the apples release juice, the almonds will absorb it, preventing the juice from spilling out when cutting the Strudel.
- Grated almonds: 50 g
7
Mix 1 egg yolk with 2 tablespoons of milk. Place the strudel on a baking sheet and brush with egg. Bake at 180 degrees for 30-35 minutes. Dust with powdered sugar.
- Milk: 200 ml
