Steamed Cheese Strudel with Orange Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,495 cal. | (166 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 218 g | (188 %) | ||
| Carbohydrates | 279 g | (186 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 17.9 mg | (149 %) | ||
| Vitamin K | 86.8 μg | (145 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 69.6 μg | (155 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 663 mg | (66 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 100.5 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 816 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the dough
- 125 grams Pastry flour
- 1 pinch salt
- 1 Tbsp Fruit Vinegar
- 2 Tbsps 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
Preparation steps
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.
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.
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.
Carefully roll up the dough using the kitchen towel. Wrap the roll tightly in plastic wrap and tie the ends.
Bring a large pot of water to a boil and place a steamer basket inside. Steam the strudel for about 45 minutes.
Unwrap the strudel, place on a serving platter and allow to cool slightly.
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.
