Kase Strudel a sweet cheese pastry. Think cheese danish / cheese cake. This was one of the first things I had when I first met Herb’s family, on their farm near Stratford Ontario, and it has become a family favorite! Herb was born in Stuttgart Germany, yet his parents both came from Croatia (formerly Yugoslavia). Their recipes and family traditions are steeped in old world traditions and this is one of them. Having lived and cooked in Germany before I met Herb I enjoyed cooking many of his mothers recipes. When I learned this recipe she taught me how to make the paper thin dough from scratch, we stretched it out over a dinning room table, but in later years I found phyllo dough sheets to taste just as good and make it much faster and easier to make.
Preheat oven 350
1 package of phyllo dough sheets
2 large containers (32 oz) small curd cottage cheese
12 eggs
1 t vanilla
1 cup sugar
Mix all of the ingredients in a bowl with an emersion blender or beat eggs well before mixing in with the rest of ingredients. Make sure your phyllo is defrosted and that you have 2 damp kitchen dish towels. Open phyllo roll out onto one dish towel on your counter. Take 2 thin phyllo sheets from the stack and place them on the other damp towel. And then spoon 4-6 serving spoons of mixture on to 2 sheets of phyllo. Use the towel to lift and roll the phyllo into a roll. Roll this off your towel into a greased rectangular glass baking dish. Repeat until you have used all of the mixture. Pat the top of the rolls with a little oil and place in the oven for 25 mins or until about half of it is golden brown.
Sometimes we use the same recipe but do grated apple (or pumpkin) and cinnamon and sugar to make apple strudel or pumpkin strudel but in our house everyone eats the cheese strudel first and requests it the most. In case you were wondering Käse is the German word for cheese.
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