|1.||Poppy Filling||200 gram|
|2.||Sugar Filling||3 tbsp|
|3.||Milk Filling||200 Ml|
|4.||Cottage cheese Stuffing 2||300 gram|
|5.||Chicken egg Stuffing 2||2 PC.|
|6.||Sugar Stuffing 2||5 gram|
|7.||Vanilla sugar Stuffing 2||1 Pack|
|8.||Lemon zest Stuffing 2||1 PC.|
|9.||The apples Filling 3||4 PC.|
|10.||Lemon juice Filling 3||3 tbsp|
|11.||Filo Dough Dough||1 Pack|
|12.||Butter Dough||130 gram|
1 . Stage
Prepare the filling. Rinse 200 grams of poppies well with water, put on the fire and boil for 20 minutes. Drain the water, grind with a blender, add sugar and hot milk, stir and leave. If you want, you can add a spoonful of rum or brandy, raisins, apricots or prunes.
2 . Stage
For the second filling we take 300 gr of cottage cheese, 2 eggs, separate the yolks from the whites, send the yolks to the cottage cheese and the whites in a separate bowl. Grate lemon zest, add sugar, vanilla sugar and mix well with an immersion blender. Whites will be beaten into a stiff foam, so that when you turn the pan they do not move, and add them to the curd mass. Gently intersperse the whites with a spatula from bottom to top, so that the mass becomes homogeneous.
3 . Stage
For the third filling, grate unpeeled apples, pour lemon juice over them and mix. If the apples are sour, you can add sugar to taste.
4 . Stage
We need to count the number of sheets of phyllo dough, for one strudel there are 4 sheets, you can have 3. I had 12 sheets and got 3 rolls. We also need to melt the butter.
5 . Stage
Lay out one sheet of dough, grease it with butter, top with another one, grease again with butter. And so 4 sheets. Butter the fourth sheet also, put 1/3 of the cottage cheese filling, then 1/3 of the apples and then 1/3 of the poppy seed filling.
6 . Stage
We wrap everything in a roll, with the wider side, the edges do not have to be tucked, I twisted it, because it did not fit on the baking pan. The baking tray should be covered with parchment paper and greased with butter. We wrap two more strudels in the same way.
7 . Stage
Take a fork and prick the top of the rolls so that there is room for the hot air to escape. Brush them with the remaining butter and put them in a preheated 180 degrees oven for 40 minutes. Let the ready strudel cool under a towel, then sprinkle with powdered sugar. It tastes better to me when it stands in the fridge, but you can also eat it hot! Bon appetit!