Composition / ingredients
Cooking method
It is worth noting that it is better to cook cottage cheese dough the day before baking.
1. Chop the butter (necessarily cold) with a knife or three on a grater.
2. Combine the butter with cottage cheese, pour sugar, salt. Using a mixer, we mix the ingredients, use the minimum speed. As a result, we get a tender mass resembling cottage cheese cream.
3. Sift the flour and put it into the curd mass in parts. Knead immediately in a bowl, then dust the work surface with flour and continue to knead the dough on a flat surface. The dough should turn out to be very soft and pliable, in general, it is very pleasant to work with it!
4. Divide the dough into two parts, pack each of them separately and send it to the refrigerator for 8-10 hours (overnight). During this time, the dough will become firmer, so it will need to be slightly kneaded before rolling (it should be rolled to a thickness of 2-3 mm).
Delicious strudels to you, cook with love!
Caloric content of the products possible in the composition of the dish
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
