Pumpkin and Cottage Cheese Pastry
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- For the pastry
- 3 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp white wine vinegar
- ⅞ cup lukewarm water
- For the filling
- 18 ozs Pumpkin (grated)
- salt
- 2 ½ cups Cottage cheese
- ⅞ cup Sour cream
- ¼ cup butter (melted)
- 2 eggs
- For the topping
- 1 egg
- ⅞ cup Sour cream
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Small bowl, 1 Plastic wrap, 1 deep bowl, 1 Hand mixer, 1 Mixing bowl, 1 Kitchen scale, 1 Bowl, 1 Rubber spatula, 1 Baking sheet, 1 Parchment paper, 1 Kitchen towel, 1 Kitchen shears, 1 Teaspoon
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking dish with non-stick baking paper.
2.
For the pastry: sift the flour and salt into a mixing bowl. Stir in the vinegar and lukewarm water, and work until the dough does not stick to the hands.
3.
Roll out on a floured surface, as thinly as possible, without tearing. Place a tablecloth on a table and put the rolled out dough on it; pull gently with the hands, to get the dough as thin as tissue paper.
4.
For the filling: mix together the pumpkin and salt and leave to stand for 20 minutes. Squeeze out the excess moisture and stir in the cheese, cream, butter and eggs.
5.
Spread the filling over the dough. Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high; the strudel will almost roll itself. Holding the edge of the cloth, roll the strudel into the baking dish.
6.
For the topping: mix the egg and soured cream and pour over the strudel. Bake for 40- 60 minutes until golden.
