Strudel with Cottage Cheese Dough and Poppy Seeds or Apples

Baking and Desserts | Austrian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Strudel with Cottage Cheese Dough and Poppy Seeds or Apples

Ingredients

Wheat Flour - 14.1 oz
Prunes - 1.8 oz
Dried Apricots - 1.8 oz
Chopped almonds - 3.5 oz
Liquid dark chocolate - 1 piece
Ground Almonds - 1.8 oz
Milk - 7 fl oz
Sugar - 4.2 oz
Butter - 1.8 oz
Raisins - 3.5 oz
Vanillin - ½ teaspoon
Grated Lemon Zest - 0.4 oz
Cinnamon - a pinch
Cottage cheese - 14.1 oz
Crabapples - 2 pieces
Poppy seed paste - 7.1 oz

Step by Step guide

Step 1

12–24 hours in advance, prepare the dough. For this, mix the butter (cold and grated), cottage cheese, and sugar using a mixer. Add the flour and mix until a homogeneous and very soft dough forms. Then place the dough on a work surface generously sprinkled with flour and knead it into a soft dough.

Step 2

Divide the prepared dough into 4 parts. Shape each piece into small flat rectangles, wrap each in plastic wrap, and place in the refrigerator.

Step 3

For the poppy seed filling: grind the poppy seeds. Pour boiling water over the raisins and drain in a sieve. Heat the milk, sugar, and butter in a saucepan, without bringing it to a boil, just warming it slightly, then reduce the heat to low, add the ground poppy seeds, and stir until they absorb all the liquid and the mixture becomes like porridge. Remove from heat, add the raisins, vanillin, grated lemon zest, mix, and let cool.

Step 4

Cut the apples into cubes. Pour boiling water over the dried apricots and prunes, drain in a sieve, and then chop them. Grind the walnuts, but not too finely, while the almonds can be ground to a flour-like consistency. Melt the chocolate with the butter and mix everything together, adding the grated zest and spices. Mix well again.

Step 5

Preheat the oven to 356°F. Take one piece of dough. Roll it out into a layer 2–3 mm thick, generously sprinkle with flour. On one-fourth of the dough, place half of the poppy seed filling, folding the edges inward to form a roll.

Step 6

Place the second filling in the same way, but first sprinkle one-fourth of the ground almonds; if the apples in the filling release juice, the almonds will absorb it, preventing the juice from leaking out when cutting the strudel.

Step 7

Mix 1 yolk with 2 tablespoons of milk. Place the strudel on a baking sheet and brush with the egg mixture. Bake at 356°F for 30–35 minutes. Dust with powdered sugar.