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Mix the ingredients for the filling, except the raisins, which are soaked in rum essence.
Leave them for about 30 minutes and put them over the cheese and egg mixture.
We take a sheet of pie and grease it with oil, add a spoonful of filling (it should be enough for 12 pieces), bend the sides and grease them with oil and start rolling.
We bend at the opposite end, so that the filling does not come out and we place them in the tray in which we put baking paper.
Only towards the end did I catch the technique and they turned out beautiful.
Cover the tray with aluminum foil, not to dry and let them bake for 30 minutes, then remove the foil and let them tan for another 5 minutes.
I get 12 pieces, as I had so many sheets in the package :-))). Powder with sugar and ... serve with gusto!
In this way I generally use homemade noodles. That's what her grandmother did to her and that's what I do to her (the recipe here). However, you can also choose commercial pasta, both long and wide (tagliatelle, papardelle, spaghetti, maccheroni) and short pasta (penne, fusilli, farfalle, etc.).
The result obtained depends on several factors: the amount of water, the quality of the pasta, the cooking time. The best are homemade noodles, but you can also buy commercially available pasta that have the character of homemade noodles, respectively tagliatelle, papardelle (fresh or dried). If you drill you can use any other quality pasta. Boil the pasta according to the instructions on the package. In principle, boil water with a teaspoon of salt (for every liter of water) and when the water boils add the pasta or noodles and time about 8 minutes from the moment the water starts to boil again. After about 6 minutes I taste a noodle to see if they are boiled or not. I don't like spaghetti and porridge at all and that's why I'm careful. The pasta must be al dente. Remove in a strainer and rinse quickly with cold water. Drain.
I often make strudel at home, because both my husband and my children love this dessert. Although I tried a lot of recipes, this one seems the tastiest. The strudel with cheese and raisins actually melts in your mouth.
Ingredients for the filling:
Method of preparation:
Sift wheat flour into a bowl, add a pinch of salt, a teaspoon of vinegar and 30 grams of lard. Mix well and add water gradually. Knead until you get a flexible dough.
Mix a little flour with lard and grease the worktop with this mixture. The obtained side is transferred to the worktop and spreads in a rectangular, thin sheet. Cut the dough into 4 pieces and set aside for 20 minutes.
Mix the ingredients for the filling (cottage cheese, sugar, vanilla sugar, raisins, sour cream and semolina) in a bowl and set aside for a few minutes.
Grease the dough pieces with a little oil and sprinkle with breadcrumbs. The filling is divided into 4. Put a part of the filling in the middle of each piece of dough. Fold the edges of the dough to form the strudel.
Put the 4 pieces of strudel in a tray lined with baking paper. Put the tray in the preheated oven at 200 degrees for about 30 minutes. Slice the strudel pieces while they are hot and sprinkle powdered sugar on top. Have fun with your loved ones and increase your cooking!
The cow's cheese strudel is a dessert I love very much. I am a big lover of cheese and I like to consume it in both sweet and savory dishes. I made these strudels yesterday and it passed like hot cakes. My boys were very pleased with the result and enjoyed it with pleasure.
I made this strudel for the Secret Challenge hosted this month by Adela. The blog I received is one that I love and belongs to some beautiful and hardworking girls, the girls from Transylvanian Kitchen. It is a blog full of specific recipes, many of them being from me in the area and this is a reason why you visit it with pleasure. I flipped through it almost entirely and in the end I stopped at a few recipes. It was hard for me to decide but with the help of my husband I chose this delicious strudel. It's the first time I make strudel with cheese (although I really like it) because so far I've only eaten it made by others.
400 gr of puff pastry
600 gr cow's cheese
2 eggs husband
2 tablespoons semolina
80 gr sugar
1 sachet of vanilla sugar
100 gr raisins / cranberries
egg for greased
Preparation time: 20 min. Baking time: 40 min. No servings: 8-10
The recipe is quick because I used the puff pastry I bought, but if you have enough time you can make the dough at home.
Let the puff pastry thaw in the fridge overnight or for a few hours at room temperature & # 8211 the first option is more recommended because it is good to work with cold dough. We soak the raisins in warm water for half an hour.
We mix the cheese well with eggs, sugar, semolina and vanilla sugar.
Drain the raisins well and add them to the cream cheese.
Preheat the oven to 200 degrees and line a large tray with baking paper.
Cut the puff pastry in half lengthwise and spread it a little on the narrower side. Put a piece of dough in the pan and lengthwise, in the middle, put half of the cream cheese. Grease the sides of the batter with beaten egg and then combine them on top of the cream. Turn the strudel so that it is glued down. Grease the strudel with beaten egg and from place to place make small cuts with a knife.
Do the same with the remaining dough.
Bake the strudel for 40 minutes. After 20 minutes reduce the heat to 180 degrees.
When it is nicely browned, turn off the heat and leave it to cool in the pan. Powder it with sugar and serve it with gusto. And delicious!
Indeed, the dough and the technique used are the same as for the stretched pie and the sheets obtained will be fine and tasty.
To start, sift the flour in a bowl, mix the water, vinegar and salt and pour in the middle:
Knead a smooth dough, very elastic and homogeneous, which should not be sticky at all (if necessary, add a teaspoon of water, or, conversely, flour, to obtain a dough with the consistency of well-kneaded plasticine):
Grease the dough ball with oil, wrap it and put it in the fridge for at least half an hour.
During this time the filling is prepared. The apples are chosen:
Peel a squash, grate it and cut it into cubes.
Sprinkle the apple cubes with lemon juice to prevent oxidation. Mix with raisins (I put about 100 grams), cinnamon, lemon peel (cinnamon and lemon peel are the classic flavors of this dessert, to taste you can add others, such as nutmeg or a little cardamom) sugar and breadcrumbs. You can also add a few chopped walnut lambs with a knife. Mix everything.
Cover the table on which the dough will be worked with a thicker cotton tablecloth.
Sprinkle with flour:
The dough is placed on the table:
It stretches with the twister, as thin as it can be rolled.
Put your hands under the sheet of dough and with the back of your palms start spreading the dough, from the middle to the edges. When the middle becomes transparent, place the dough on the tablecloth:
Sprinkle the dough with oil, spreading it by hand over the entire surface. Do not try to spread the oil with the brush, the dough is very fragile and will pierce. Pull the edges gently, spreading the dough. In the end, it will be wider than the table top.
Around the sheet of dough, the edges will have a certain thickness. These will cut out.
Start the oven and set it at 190 ° C. Sprinkle the dough with oil. Place the filling at the longer edge of the dough.
Lift the edge of the tablecloth from the part where the filling is placed. With the help of the tablecloth, start rolling the dough.
The surface of the roller is sprayed with oil:
The obtained roll is placed in a tray, on baking paper. If it is longer than the tray, it bends so that it fits well.
Bake in the preheated oven at 190 degrees Celsius, 35-40 minutes, until nicely browned.
Allow to cool and portion, serving with a vanilla sauce, whipped cream, or powdered with powdered sugar. The strudel can be served both hot and completely cold, it is just as tasty.
650 g fat cottage cheese
vanilla flavored powdered sugar
Method of preparation :
In a bowl mix the cottage cheese, sugar, eggs, semolina, lemon peel, vanilla essence and raisins.
I had 15 sheets, and I formed 5 strudels with them. I superimposed 3 sheets of pie that I sprinkled with melted and cooled butter. On the short side of the sheet I put about 5 lg of sweet cheese, then I rolled and placed in the tray lined with baking paper. Do the same with the other 4 sheets. Grease the strudels with melted butter, then bake the tray in the preheated oven at 190 degrees Celsius, about 40-45 minutes, that is, until they turn golden on top. After removing the tray from the oven, cover with a baking paper, then with a well-moistened clean kitchen towel and another dry towel. Leave it like this in the evening until the morning, then sift the vanilla-flavored powdered sugar on top.
650 g fat cottage cheese
vanilla flavored powdered sugar
Method of preparation :
In a bowl, mix the cottage cheese, sugar, eggs, semolina, lemon peel, vanilla essence and raisins.
I had 15 sheets, and I formed 5 strudels with them. I superimposed 3 sheets of pie that I sprinkled with melted and cooled butter. On the short side of the sheet I put about 5 lg of sweet cheese, then I rolled and placed in the tray lined with baking paper. Do the same with the other 4 sheets. Grease the strudels with melted butter, then bake the tray in the preheated oven at 190 degrees Celsius, about 40-45 minutes, that is, until they turn golden on top. After removing the tray from the oven, cover with baking paper, then with a clean, well-moistened kitchen towel and another dry towel. Leave it like this in the evening until morning, then sift the vanilla-flavored powdered sugar on top.