Cottage cheese-poppy seed strudel
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ingredients
1 pk puff pastry chilled (roll) 200 g semi-fat lumpy cottage cheese 100 g poppy 100 ml milk 1/2 pk vanilla pod-vanilla cinnamon Ceylon cinnamon (on the tip of a knife) 2 tbsp sour cream 4 pk apple 1 pk banana 1 tbsp lemon juice 1 pk egg yolk 1 tbsp home-made jam egg for spreading
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Simple recipe for a quick puff pastry strudel with cottage cheese and poppy seeds. Without added sugar.
1.
Grind the poppy seeds, add jam, pour a little hot milk and mix until smooth.
2.
Add the egg yolk, sour cream, vanilla marrow to the curd and mix the filling.
3.
Peel the apples, grate and pour the lemon juice over them. Add grated or mashed banana and season with a pinch of cinnamon.
4.
Roll out the puff pastry on a baking sheet. Layer the apple-banana mixture lengthwise down the centre of the pastry. Then spread the poppy seed filling and top with a layer of cottage cheese filling.
5.
Fold the loose edges of the pastry over each other and press lightly. Fold in the sides thoroughly to prevent the filling from oozing out. Brush the whole strudel with beaten egg and prick with a fork.
6.
Place the pancake in a preheated oven at about 220°C, reduce the temperature to 180°C after 10 minutes and bake until golden brown.
7.
Let the baked strudel cool on a wire rack. Then slice. Enjoy!
