Savory Cheese Strudel

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (240g) cottage cheese 1 cup (240g) cottage cheese
• 1 cup (120g) shredded mozzarella cheese 1 cup (120g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (57g) unsalted butter, melted (for brushing) 1/4 cup (57g) unsalted butter, melted (for brushing)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 29g, 1g
• Protein: 13g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the cottage cheese, mozzarella cheese, Parmesan cheese, parsley, oregano, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the dough into a thin rectangle.
6. 6.
   Spread the cheese filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Carefully roll the dough into a log, starting from one of the longer sides. Seal the edges by pinching them together.
8. 8.
   Place the strudel on a baking sheet lined with parchment paper. Brush the melted butter over the top.
9. 9.
   Bake for 30-35 minutes, or until the strudel is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Cottage cheese — Make sure to drain any excess liquid from the cottage cheese before using it in the filling to prevent the strudel from becoming too watery.
• Mozzarella cheese — Use low-moisture mozzarella to avoid excess moisture in the filling.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor.
• Fresh parsley — If you don't have fresh parsley, you can substitute it with dried parsley, but reduce the quantity by half.
• Garlic powder — Feel free to use fresh minced garlic instead of garlic powder for a stronger garlic flavor.

Tips & Tricks

• For a richer flavor, you can add some crumbled feta cheese to the filling.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the cheese filling before rolling the strudel.
• Serve the strudel with a dollop of sour cream or Greek yogurt for added creaminess.
• Leftover strudel can be reheated in the oven for a few minutes to regain its crispiness.
• Experiment with different herbs and spices in the filling, such as thyme or basil, to customize the flavor to your liking.

Serving advice

Savory Cheese Strudel is best served warm. Slice it into thick pieces and serve as a main course accompanied by a fresh green salad. It can also be enjoyed as an appetizer or a snack.

Presentation advice

To enhance the presentation, dust the top of the strudel with a sprinkle of grated Parmesan cheese and a pinch of dried oregano before baking. This will add a touch of color and make the strudel even more visually appealing.