Steamed Cheese Strudel with Orange Topping

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Steamed Cheese Strudel with Orange Topping
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
769
calories
Calories

Nutritional values

1 strudel contains
(Percentage of daily recommendation)
Calorie769 kcal(37 %)
Protein27.22 g(28 %)
Fat42.61 g(37 %)
Carbohydrates69.47 g(46 %)
Sugar added0 g(0 %)
Roughage0.43 g(1 %)
Vitamin A341.66 mg(42,708 %)
Vitamin D0.88 μg(4 %)
Vitamin E4.26 mg(36 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.53 mg(48 %)
Niacin6.21 mg(52 %)
Vitamin B₆0.12 mg(9 %)
Folate64.74 μg(22 %)
Pantothenic acid0.46 mg(8 %)
Biotin4.34 μg(10 %)
Vitamin B₁₂1.32 μg(44 %)
Vitamin C13.13 mg(14 %)
Potassium364.73 mg(9 %)
Calcium193.74 mg(19 %)
Magnesium19.5 mg(7 %)
Iron3.42 mg(23 %)
Iodine51.66 μg(26 %)
Zinc0.79 mg(10 %)
Saturated fatty acids21.23 g
Cholesterol167.54 mg

Ingredients

for
1
For the dough
125 grams Pastry flour
1 pinch salt
1 tablespoon Fruit Vinegar
2 tablespoons Canola oil
Canola oil (for brushing)
Pastry flour (for rolling out)
30 grams butter
For the filling
2 eggs
salt
400 grams Cottage cheese
100 grams Sour cream
100 grams Pastry flour
½ whole Orange (zested)
For the topping
100 grams butter
100 grams breadcrumbs
50 milliliters Orange juice
How healthy are the main ingredients?
Cottage cheeseSour creamOrange juicesalteggsalt

Preparation steps

1.

For the dough: Combine the flour and salt on a work surface, make a well in the center and pour in the fruit vinegar and oil. Add about 60 ml (approximately 1/4 cup) warm water and knead to form a smooth dough. Coat the dough with a bit of oil, wrap in plastic wrap and let rest at room temperature for about 1 hour.

2.

Transfer the dough to a kitchen towel dusted with flour and roll out into a thin oval, about 40 cm (approximately 16 inches) in length. Melt the butter and brush onto the dough.

3.

For the filling: Separate the eggs and whisk the egg whites with a pinch of salt until stiff.  Whisk the yolks together with the cottage cheese, sour cream, flour and orange zest. Fold the egg whites into the yolk mixture and spread evenly over the dough, leaving about a 5 cm (2 inch) border on the bottom.  

4.

Carefully roll up the dough using the kitchen towel. Wrap the roll tightly in plastic wrap and tie the ends.  

5.

Bring a large pot of water to a boil and place a steamer basket inside. Steam the strudel for about 45 minutes.

6.

Unwrap the strudel, place on a serving platter and allow to cool slightly. 

7.

For the topping: Melt the butter in a saucepan. Brown the crumbs in the butter until light brown. Stir in the orange juice, spread over the strudel and serve.