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

Ingredients

• Warm water - 150 ml.
• Vegetable oil - 2 tbsp. l.
• Sugar - 60 gr.
• Salt on the tip of a knife
• Cottage cheese - 180 gr.
• Cherry fresh (frozen) to taste
• Flour - 230 gr.
• Breadcrumbs - 2 tbsp. l.

Cooking time: 1 hour

A popular Viennese dessert made from unleavened dough, combined with cottage cheese and cherries, will give you heavenly pleasure. A delicious dish cooked no worse than in European pastry shops will become a favorite in your kitchen. The recipe for strudel with cherries and cottage cheese only seems complicated at first glance. Thanks to the recommendations step by step with a photo, you will prepare an excellent dessert. Strudel is very popular among adherents of low-calorie delicacies. And this is not surprising, because it does not contain eggs, dairy products and margarine. If desired, vegetable oil can be replaced with a healthier one - olive oil. Cottage cheese will add a delicate sour-milk flavor to the pastries, and spicy cherries.

How to cook strudel with cottage cheese and cherries

Immediately before cooking the strudel, we prepare the products necessary for cooking. We measure drinking water and slightly heat it to a warm state. We take the norm of vegetable (olive) oil, salt, sugar and sifted flour. We put only half of the sugar in the dough, we will use the rest for the filling. For the filling, you need to prepare cherries, cottage cheese and breadcrumbs. To make the strudel less high-calorie, the cottage cheese must be taken fat-free.

Pour warm water into the dishes, add vegetable oil, half the norm of sugar and salt. Add flour and knead a rather dense elastic dough, from which our pastries will be formed. Wrap the finished dough in cellophane and let it brew in a warm place. In the meantime, start preparing products for our filling.

We roll out a very thin cake on a table greased with vegetable oil. The thickness of the cake for strudel with cottage cheese and cherries, step by step with a photo, should be about 1-2 mm. The thinner the cake, the more crumbly our pastries will turn out.

Lubricate the surface of the cake with vegetable oil, sprinkle with breadcrumbs. As a filling, we will use cottage cheese. If desired, it can be rubbed through a sieve, then the cottage cheese will be more tender without grains. In addition, it will be necessary to pit the cherries, and the berries can be taken both fresh and frozen. Some hostesses use berries from jam and cherry compote, in which case they will need to be slightly squeezed out of the juice. Sprinkle sugar on top of cottage cheese with cherries.

Carefully roll up into a roll, place it on a baking sheet with parchment. Bake at medium oven power for about 40 minutes. As soon as the strudel stuffed with cottage cheese and cherries is ready, it needs to be cut into pieces. If this is not done, as soon as it cools down, it will crumble under the knife. Bon appetit!

For lovers of pastries with a lot of toppings, there is nothing better than strudel. The test in this product is a minimum, but the filling can be invented for every taste. You can put both salty ingredients (chicken, mushrooms, salmon, vegetables with cheese) and sweet ones (apples, various berries or cottage cheese) into the 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 cook cherry strudel and thin dough for it. Of course, if there is absolutely no time to mess with the dough, you can use ready-made puff pastry.

Strudel with cherries and cottage cheese

To make the perfect strudel, you'll also need a clean cotton towel, baking parchment, a whisk to brush the strudel with oil, and a cherry pitting tool.
It is better to start cooking the strudel in the fillings: the cherries will need to be boiled a little, and by the time they are put into 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-bought, 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, mix and let it boil for literally 2 minutes.

While the cherries are cooling, prepare the curd part of the filling. Place the cottage cheese in a large bowl and use a fork or kitchen masher to crush it. Add one egg to the cottage cheese (the second will go into the dough) and stir.

Pour the remaining half a glass of sugar into the cottage cheese, but not completely: leave a spoonful of sugar to add to the butter, which will need to be lubricated with the strudel during baking. Stir in the curd filling. To prepare the dough, place the flour in a large bowl. And in a small bowl, break the egg, add vegetable oil, warm water to it and mix.

Pour the egg mixture into the flour bowl and stir.

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

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

After this time, lay a cotton towel on the table, sprinkle it with flour and put the dough on it. Roll out the dough with a rolling pin: first into a square with rounded edges, and then into a very thin square. The dough should literally shine through: it is then that 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 begins to release liquid, put it on the dough. Place the filling all over the dough, stepping back from the edges by 5 cm.

Correctly assembling the strudel (so that its edges are not dry, but filled with filling) is very simple: first, two edges should be wrapped towards the center.

And then, starting from one of the remaining edges, wrap the strudel with a roll. Seal the edges so that the filling does not leak out during baking.

Line a baking sheet with parchment paper and grease with vegetable oil. Lay the strudel on the parchment with the edges down. Due to the fact that you rolled and formed the strudel on a cotton towel, it will be very easy to transfer it to a baking sheet, the dough will not stick to the surface.

Poke holes in the strudel with a fork.

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

Place the strudel in a preheated oven at 180 degrees for 40 minutes. During this time, do not forget to take it out and lubricate it with oil.

Strudel with cherries and cottage cheese is ready! You can serve it on the table warm or cold, and you can additionally decorate it with powdered sugar or syrup.

Bon appetit!

How to cook strudel with cherries and cottage cheese: recipe and photo from Victoria

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

2018-06-22 Rida Khasanova

Grade
prescription

2311

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

12 gr.

carbohydrates

39 gr.

310 kcal.

Option 1: Classic cottage cheese strudel recipe

Strudel is a popular homemade pastry. It is prepared with different fillings, but only with cottage cheese it turns out so tender and tasty. Cottage cheese 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 the flour into a deep bowl. Pour warm water, then vegetable oil. Add a pinch of salt and sugar.

Knead the dough thoroughly with a spoon, then transfer to a 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 more vivid and rich. After the specified time, drain the water.

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

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

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

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

Classic cottage cheese strudel goes well with cherry or currant jam.

Option 2: A quick recipe for cottage cheese strudel

Strudel with cottage cheese can be prepared very quickly if you purchase ready-made puff pastry in advance. Of course, homemade dough is tastier, 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 cook strudel with cottage cheese

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

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

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

Crack the eggs into a separate bowl and beat with a fork until slightly foamy. Pour most of the egg mass into the cottage cheese, and leave the rest to lubricate the strudel.

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

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

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

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

Cool the finished pastry slightly and cut into portioned pieces before serving for tea drinking.

Option 3: Strudel with cottage cheese and apples

In the summer, you can cook cottage cheese strudel with seasonal fresh apples. With the help of a variety of fruits, the taste of baking 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;
• selected chicken egg;
• half a glass of sour cream;
• 200-250 gr. cottage cheese;
• three apples;
• sugar (optional)
• a pinch of vanilla sugar or ground cinnamon;
• powdered 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. Mix the ingredients well with a spoon, and then knead the dough with your hands until it becomes soft and elastic.

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

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

Remove the peel from apples, if it is hard, 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 it on top of each other. With a rolling pin or hands, stretch into a rectangle about 1-2 mm thick.

Distribute 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 flow out during baking.

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

Cool the finished strudel before serving, sprinkle with powdered 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. Baking can be served as an appetizer or tea party.

Ingredients:

• two chicken eggs;
• half a teaspoon of soda;
• 400 gr. cottage cheese 5%;
• half a glass of kefir;
• six potatoes;
• 100 gr. sour cream;
• a piece of butter;
• bulb;
• flour (how much 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 parts, stirring the mass with a spoon, and then with your hands. You should get a soft, uncooked dough. Cover the bowl with a towel and put it in a warm place.

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

Wash the potatoes, cut off the skin. Cut root vegetables into small sticks.

Peel the onion, cut into small pieces.

Turn on the slow cooker 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 the potatoes, mix and fry until the signal.

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 over the entire surface, while leaving the edges free by half a centimeter.

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

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

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

Option 5: Strudel with cottage cheese and cherries

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

Ingredients:

• two eggs;
• a glass of flour;
• a pinch of salt;
• grows two tablespoons. 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 pits. Put in a saucepan, pour a tablespoon of water and pour sugar. Simmer over low heat after boiling for a couple of minutes.

Transfer the cottage cheese to a deep cup and mash with a fork, removing lumps. Crack in one egg and mix thoroughly.

Sift the flour into a deep bowl. In a separate cup, mix the raw egg, vegetable oil and warm water. Combine with flour and mix thoroughly, first with a spoon, and then with your hands. The end result is a soft, 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 cherries with cottage cheese and spread evenly over the sheet of dough, leaving the edges about a centimeter free. Roll up the roll and carefully pinch the edges.

Line a baking sheet with parchment. Put the strudel on top and with a fork make a few 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.

Strudel can be served hot or hungry, garnished with powdered sugar.

Bon appetit!

Preparation: Throw on a sieve and leave the berries to defrost overnight in the refrigerator. 1 hour before preparing the filling, put the cottage cheese on a sieve and press down with something heavy to let the liquid drain. Choose cottage cheese that is pasty, not grainy. The dough can be made the night before and left in the refrigerator.

Dough. Sift flour into a cup. Mix egg yolk, 4 tablespoons of vegetable oil, a pinch of salt in 150 ml. warm water. Add to flour and knead elastic dough (knead for 10 minutes). Form a ball. Rub vegetable oil (about 1 tbsp) into the dough, wrap in cling film and leave for 1 hour in the refrigerator.

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

Toast the almonds in a dry frying pan. Let cool.

Get some curd. Grind it through a sieve, add 1 yolk, 1 egg, sugar, 1 tbsp. vanilla sugar and mix well.

Melt the butter. Prepare a place for rolling out the dough, sprinkle the work surface with flour. Lay a clean kitchen towel and all ingredients nearby.

Roll out the ball on a floured surface into a rectangular layer. Turn the dough out onto a floured kitchen towel and stretch with your hands. Avoid breaks. With apples, the dough can be rolled out very thinly, but I do not advise with cottage cheese, the filling is too heavy. Rough ends of the dough can be cut off with a knife. The dough is indicated with a slight excess, there should be excess. Do not forget that the strudel must be made in size, no larger than your baking sheet. It's better not to bend it.

Virtually draw a rectangle on the dough and grease it with butter. The filling should be evenly distributed over the dough, stepping back from the edge by about 5-7 cm. Sprinkle with almond chips. Then distribute the curd. Arrange berries on top. Take the side vertical ends and tuck them into the filling. Now start twisting from the horizontal side. Each time lubricating the dough with butter (about 3 times). The seam from the strudel should be on the outside and well fastened. Carefully (again using a towel) transfer the strudel to a baking sheet lined with a baking sheet.

Mix egg yolk and milk in a small bowl. Lubricate the strudel. And now make small holes in it around the entire upper perimeter (for example, using the back of a match)

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

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

• Recipe posted: Alexander Lozier
• After cooking you will get: 7-8 servings
• Preparation: 10 minutes
• Cooking: 35 minutes
• Preparation: 45 minutes
• Calories: 280 kcal per 100 g

What do we need for cottage cheese strudel?

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

Cooking curd strudel

1. Defrost the dough. Roll out into a thin sheet, poke holes with a fork. Enough up to 10 punctures 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. Pour cognac, let stand.

3. Knead the cottage cheese with a fork. Add remaining sugar and beaten egg. We 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 cognac and sugar on top. We wrap the edges, form a roll.

5. We cover the baking dish with parchment. We put the strudel, sprinkled a little powder on top. Bake in the oven for 20 minutes.

6. Let cool a little. Cut into wide strips. Serve with a generous dusting of powdered sugar.

Share with your friends the secrets of how to cook cherry strudel quickly and very tasty. While they will master the new recipe, you also do not sit idly by and take on new experiments in the kitchen. Be sure to cook the strudel from the cottage cheese dough with cherries. Or even better - which will delight you with its satiety and harmony of taste.

Original gastronomic experiments for you!

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