Name: Strudel with poppy seeds, cottage cheese and apples
Yield: 0
Ingredients: Poppy - 200 gram; Sugar - 3 tbsp; Milk - 200 Ml; Cottage cheese - 300 gram; Chicken egg - 2 PC.; Sugar - 5 gram; Vanilla sugar - 1 Pack; Lemon zest - 1 PC.; The apples - 4 PC.; Lemon juice - 3 tbsp; Filo Dough - 1 Pack; Butter - 130 gram

Strudel with poppy seeds, cottage cheese and apples

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Ingredients for - Strudel with poppy seeds, cottage cheese and apples

Filling

1. Poppy 200 gram

2. Sugar 3 tbsp

3. Milk 200 Ml

Stuffing 2

1. Cottage cheese 300 gram

2. Chicken egg 2 PC.

3. Sugar 5 gram

4. Vanilla sugar 1 Pack

5. Lemon zest 1 PC.

Filling 3

1. The apples 4 PC.

2. Lemon juice 3 tbsp

Dough

1. Filo Dough 1 Pack

2. Butter 130 gram

How to cook deliciously - Strudel with poppy seeds, cottage cheese and apples

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.

1. Stage. Strudel with poppy seeds, cottage cheese and apples: 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.

1. Stage. Strudel with poppy seeds, cottage cheese and apples: 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.

1. Stage. Strudel with poppy seeds, cottage cheese and apples: 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.

1. Stage. Strudel with poppy seeds, cottage cheese and apples: 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.

1. Stage. Strudel with poppy seeds, cottage cheese and apples: 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!