Here’s proof that strudel can be prepared from scratch, even for beginner bakers. The dough is mixed together by hand and is refreshingly forgiving when rolling out. The rich filling, with a subtle tang from the addition of sour cream, is also the epitome of etherealness, thanks to all the beaten egg whites that are folded into it. You’ll want to share something this delicious with family and friends, either as a holiday dessert or a packaged gift.
- 250 grams flour
- 6 eggs
- 2 tablespoons oil
- 4 ounces water
- 130 grams butter
- 130 grams sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 lemon
- 500 grams cheese
- 4 rolls
- 0.25 liters milk
- 200 grams sour cream
- 80 grams raisins
- Sift the flour onto the work surface and add the water, oil, 1 whole egg, and a pinch of salt. Mix well.
- Work the dough vigorously with both hands until it is smooth and elastic.
- Shape the dough into a ball, brush it with oil and set it aside to rest for 30 minutes.
- Add the butter, sugar, lemon zest, baking powder, vanilla extract and 5 egg yolks to a bowl and mix well.
- Add 5 egg whites to a bowl and whisk until stiff peaks form.
- Add the cheese, the rolls which have been soaked in milk and put through a food mill, the sour cream and the stiffly beaten egg whites.
- Preheat oven to 180 degrees Celsius.
- Roll out the dough with a rolling pin directly on a floured work surface.
- Pull at the dough to stretch it to a paper thin sheet, carefully so it does not tear.
- Spread the filling on the dough and sprinkle it with the raisins. Cut off the uneven edges of the dough and, roll up the dough tightly.
- Place the strudel on a buttered baking sheet and shape it into a crescent.
- Brush the strudel with melted butter and bake it at medium heat for approximately 40 minutes total baking time, after 20 minutes pour some milk onto the strudel and finish baking.