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Cheese Custard Strudel - Alice Kuhar's Recipes
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CHEESE-CUSTARD STRUDEL (with Secret Ingredient)
(From More Pots and Pans Cookbook)
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Dough Ingredients:
3-1/4 cups unbleached flour
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1 teaspoon salt
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1 egg, slightly beaten
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2 tablespoons salad oil
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1 cup warm water
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Dough Directions:
Mix together water, egg, salt,oil and add to 3 cups of flour. Mix with dough hook of mixing machine, or by hand. Add remaining flour as needed and knead vigorously. Place smooth, non-sticky dough in an oiled pyrex plate. Cover with plastic wrap and let stand two hours or overnight.
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Filling Ingredients:
24 oz. Small curd cottage cheese
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3 eggs, separated
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1/4 cup sour cream
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3 oz cream cheese
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4 tablespoons vanilla instant pudding (the secret!)
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1-1/2 cups sugar
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1 cup butter
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Filling Directions:
Beat egg whites until stiff. In large mixer bowl, beat cottage cheese, sour cream, cream cheese, and 3 egg yolks. Add instant pudding and mix well. Fold in beaten whites.
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Directions:
To complete strudel: Turn oiled dough onto well-floured cloth over a large table, begin rolling to about 20x20 inches. Roll to avoid thick edges. Stretch very thin with hands, to cover and over-hang table. Spread melted butter over entire dough. Spread filling over 2 /3 of dough (from short end), and over it sprinkle with sugar (and even coconut if you wish) on last few inches. Flip any remaining dough over to enclose. Lift cloth to roll strudel. Place on 9x13-inch buttered cookie sheet in three strips to fit pan lengthwise, sealing ends with thin patches of dough that have been trimmed off, OR put dough in pan in S shape without cutting. Brush tops with melted butter. Bake at 350 degrees for 45 minutes.
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