Strudel dough
3/4 c Flour
1/4 ts Butter, melted
pn Salt
1/4 c Water (+ or -)
Noodle dough
1 1/4 c Flour
1 ea Egg
pn Salt
1 c Water
Filling
1 3/4 lb Cottage cheese
5 ea Egg yolks
1 c Sugar
1/2 c Sour cream
1/4 c White raisins
1/2 ea Vanilla bean, pulverized
5 ea Egg whites, beaten stiff
To have on hand
1/2 lb Melted butter
Butter
Vanilla sugar
Make strudel dough, combining all ingredients. Let dough rest 30 min.
Stretch to a very thin sheet and trim off thick edges. Let rest 15
min. Sprinkle or brush this sheet with melted butter. Fold it once.
Repeat the sprinkling and folding until the dough is a rectangle that
will fit in your baking pan. Butter the baking pan generously. Place
the dough in it. Preheat oven to 375F. Make noodle dough, combining
all ingredients. Let rest 15 min. and roll out thin. Cut into 1/4″
noodles. Boil noodles until tender and rinse with cold water. Saute
noodles in 2 T butter for a few seconds. Mix filling ingredients
together, omitting the egg whites. Mix noodles into filling. Fold in
egg whites gently. Pour filling over strudel dough. Bake 45 min.
Remove from oven and let rest 10 min. Then sprinkle with vanilla
sugar and serve at your leisure. This may be varied in form as
follows: The strudel may be rolled up in the normal fashion. The
strudel dough may be cut into individual sheets and the filling
layered between, as in a baklava. Vargabeles (Varga strudel-cake,
George Lang)
Yields
1 Servings