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Delicious cheese strudel with poppy seeds
Dough truly is magical. The quality is incredibly tender and delicious!
Little secret of this recipe is that the dough be sure to prepare in advance and for some time kept in the cold before baking.
Offer you a recipe of strudel with poppy filling. Preparing the strudel is quite simple and takes very little time, but the result will please you definitely.
Ingredients:For cottage cheese dough:
Then add the butter (cold!) It or grate it, or chop into pieces.
Using a mixer or blender make our weight in cottage cheese.
Sift flour.
Mix flour and cooked earlier “cottage cheese”.
And knead very soft dough. The main thing is not to overdo it with flour – the dough after a long cooling becomes more obedient and working with him a pleasure!
Cheese divide the dough into two parts and attach them to the form of rectangles. Wrap each rectangle in plastic wrap and put in fridge for maturation for 24-48 hours.
Prepare the stuffing a day of baking. Poppy grind in a coffee grinder into flour.
Pour the raisins with boiling water and recline in a colander to dry.
On a fine-a fine grater grate the skin of one lemon.
Mix milk, butter and sugar. Heat but do not boil.
Added to the dairy mix prepared Mac and cook, whisking constantly, until the pot does not remain liquid. After 15 minutes, when the mixture becomes thick, turn off heat.
Now add raisins, vanilla, lemon zest and spices. Mix well and set aside to cool. Poppy-seed filling turns out so delicious that you may just not live up to the most important moment, so better to hide it away .
Turn on the oven and heat it to 180 ºC.
Now begin to curl the cheese strudel. So, get out a piece of dough from the refrigerator and roll out into a rectangle thickness of about 3 mm. I got a rectangle size of approximately 20 × 30 cm.
Traditionally, of course, the strudel rolled up so that all the filling is inside the roll and the dough on the outside. Therefore, along the edge of the test track spread half of poppy filling. Turn the cheese strudel three times.
I decided to experiment and the second strudel with poppy seeds rolled a little differently, it's more like a roll, of course. The difference is that the stuffing I posted the whole layer of dough and then rolled in the first roll.
Choose the option that you like more. Each option has its own peculiarity. In the case of folding the strudel, the dough in several layers, lush and tender. In the case of roll, the upper part is slightly crispy layer of dough inside the strudel all the same gentle and soft, but the filling held together a bit better (though in the first case, the filling did not fall, but if you want to slice thin slices, then in a roll easier).
Spread cottage cheese strudel with poppy seeds on a baking sheet seam down. I used a silicone Mat, so nothing smeared. Of course, if you bake on parchment or directly on a baking sheet, pre-lubricate it with oil and sprinkle with flour or semolina.
Our grease strudel with milk and bake in preheated oven for approximately 0.5 hours at 180 ºC.
Allow the strudel to cool slightly and sprinkle the top with icing sugar.
Cottage cheese strudel with poppy seeds well stored in the refrigerator, but the most delicious they are, of course, a few hours after baking. The dough just melts in your mouth
Cook with love! published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: vegetarianrecept.ru/vypechka/sladkaya-vypechka/tvorozhnyj-shtrudel-s-makom.html
Little secret of this recipe is that the dough be sure to prepare in advance and for some time kept in the cold before baking.
Offer you a recipe of strudel with poppy filling. Preparing the strudel is quite simple and takes very little time, but the result will please you definitely.
Ingredients:For cottage cheese dough:
- 200 g flour
- 200 g of cottage cheese
- 100 g cold butter
- 3 tbsp. sugar
- 200 g poppy
- 100 g sugar
- 200 ml of milk
- 50 g butter
- 100 g raisins
- zest of 1 lemon
- 1/2 tsp vanilla
- a pinch of nutmeg, ground cloves, cinnamon
Then add the butter (cold!) It or grate it, or chop into pieces.
Using a mixer or blender make our weight in cottage cheese.
Sift flour.
Mix flour and cooked earlier “cottage cheese”.
And knead very soft dough. The main thing is not to overdo it with flour – the dough after a long cooling becomes more obedient and working with him a pleasure!
Cheese divide the dough into two parts and attach them to the form of rectangles. Wrap each rectangle in plastic wrap and put in fridge for maturation for 24-48 hours.
Prepare the stuffing a day of baking. Poppy grind in a coffee grinder into flour.
Pour the raisins with boiling water and recline in a colander to dry.
On a fine-a fine grater grate the skin of one lemon.
Mix milk, butter and sugar. Heat but do not boil.
Added to the dairy mix prepared Mac and cook, whisking constantly, until the pot does not remain liquid. After 15 minutes, when the mixture becomes thick, turn off heat.
Now add raisins, vanilla, lemon zest and spices. Mix well and set aside to cool. Poppy-seed filling turns out so delicious that you may just not live up to the most important moment, so better to hide it away .
Turn on the oven and heat it to 180 ºC.
Now begin to curl the cheese strudel. So, get out a piece of dough from the refrigerator and roll out into a rectangle thickness of about 3 mm. I got a rectangle size of approximately 20 × 30 cm.
Traditionally, of course, the strudel rolled up so that all the filling is inside the roll and the dough on the outside. Therefore, along the edge of the test track spread half of poppy filling. Turn the cheese strudel three times.
I decided to experiment and the second strudel with poppy seeds rolled a little differently, it's more like a roll, of course. The difference is that the stuffing I posted the whole layer of dough and then rolled in the first roll.
Choose the option that you like more. Each option has its own peculiarity. In the case of folding the strudel, the dough in several layers, lush and tender. In the case of roll, the upper part is slightly crispy layer of dough inside the strudel all the same gentle and soft, but the filling held together a bit better (though in the first case, the filling did not fall, but if you want to slice thin slices, then in a roll easier).
Spread cottage cheese strudel with poppy seeds on a baking sheet seam down. I used a silicone Mat, so nothing smeared. Of course, if you bake on parchment or directly on a baking sheet, pre-lubricate it with oil and sprinkle with flour or semolina.
Our grease strudel with milk and bake in preheated oven for approximately 0.5 hours at 180 ºC.
Allow the strudel to cool slightly and sprinkle the top with icing sugar.
Cottage cheese strudel with poppy seeds well stored in the refrigerator, but the most delicious they are, of course, a few hours after baking. The dough just melts in your mouth
Cook with love! published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: vegetarianrecept.ru/vypechka/sladkaya-vypechka/tvorozhnyj-shtrudel-s-makom.html
