Túrós Rétes (Cottage Cheese Strudel)
Easiest strudel ever?
Well, it’s easy because I’m using frozen store-bought puff pastry. If you make your own puff pastry, congratulations, you’re better than me. But I have quite a bit of pastry-making karma, so I deserve a little break now and again. (´･ω･`)
Anyways, Hungary is the home of many different strudels, but this is the one my mother always made. Except her recipe uses phyllo pastry instead of puff pastry, which in my opinion is a hassle, harder to work with, burns more easily and most importantly; it doesn’t taste quite as good!
No, don’t ask me to do an apple strudel recipe. That’s an Austrian thing which is mega-popular and recipes for it can be found literally everywhere, but not here. The quark cheese strudel is pretty popular in Hungary, though recipes for it in English are hard to come by. So here we are! ＼(＾O＾)／
Ingredients (makes 2 rolls, serves 8)
1 package butter puff pastry (450g)
500g pressed cottage cheese*
3&1/2 tbsp granulated sugar
1 tbsp semolina
1&1/2 tbsp sour cream
1/2 tsp salt
1 tsp vanilla extract
1 lemon’s zest
1/4 tsp cream of tartar**
powdered sugar for serving
You can also throw some raisins into the filling if you like them, but I don’t.
1. In a large mixing bowl, break up your dry cottage cheese into tiny pieces with a fork, or with your hands.
2. Mix in your sugar, lemon zest, salt, and vanilla extract. Taste and adjust for sugar.
3. Separate egg yolks from the egg whites and put the egg whites in a separate bowl, and mix the yolks in with the cheese mixture.
4. Whip up egg whites with a hand mixer until foamy, add in your cream of tartar, then continue to beat until they hit firm peaks. Fold egg whites into cheese mixture.
5. Get out your puff pastry. Stretch it out a little bit if necessary and give the inside a generous sprinkle with semolina.
6. Pour on your filling in a line leaving about 2 inches at each side so you can tuck them in later. If you’re using 2 sheets, pour half of the filling onto each.
7. Fold the pastry tightly around the filling into a log shape, tucking in the sides and pressing down on the edges so they fuse together.
8. Place strudel log onto some parchment paper and put that into an oven preheated to 375F for 25-35 minutes, or until the top gets nice and brown.
9. Let it cool at room temperature at least 30 minutes before cutting.
10. Serve topped with powdered sugar, and enjoy! ( ^_^)／
*Not the wet cottage cheese you find in those yogurt containers. Refer to the FAQ for more information.
**Use it if you have it. If you don’t, that’s okay. It’s not necessary, it just helps to stabilize the egg whites.