Curd strudel

Category: Bakery products

Ingredients
Dough:
Flour	125 g
Salt	pinch
Egg	1 piece
Warm water	20 ml
Vegetable oil	30 ml

Cooking method

filling
40 g soft butter
40 g sugar
1 bag of vanilla sugar
1 egg
1 table. a spoonful of lemon juice
250 gr low-fat cottage cheese
15 g starch
2 table. sour cream spoons
1 jar canned apricots (weight without liquid 240 g)
50 g raisins
about 30-40 gr semolina
for lubrication and dusting
40 g butter
powdered sugar
Knead a tough but pliable dough. I kneaded in the combine with a hook.
Put the dough in a warm place for 30 minutes. I took the mixer out of the HP, put the dough there, covered it with a towel and turned on the "heating" (temperature equalization).
For the filling, grind the soft butter, gradually add sugar, vanilla sugar, egg, lemon juice, cottage cheese, starch, sour cream.
Divide the dough into two parts. Roll each part thinly until transparent (!), You can even stretch it with your hands into a rectangle measuring 35x25 cm.
Grease the dough with melted butter. Sprinkle generously with semolina.
Spread with filling, leaving 3-4 cm consolidated on all sides.
Cut the apricots into thin slices (I used 6 halves of peaches for 2 strudel and cut them into thin slices), lay on top of the filling, sprinkle with semolina and raisins.
Wrap the edges of the dough on three sides onto the filling. Roll the strudel into a roll along the short side, press down, place with the seam down on a baking sheet lined with baking paper, brush with melted butter.
Bake in the oven for about 50 minutes.
Top-bottom 180 °, preheat oven.
Convection mode 160 °, WITHOUT preheating.
After 30 minutes, grease the strudels with butter and return to the oven.
Sprinkle the finished strudels with icing sugar. Serve warm with vanilla sauce.