Vargabéles - Hungarian Cheese Strudel

Ingredients

• 250g (9 oz) cottage cheese 250g (9 oz) cottage cheese
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 2 eggs 2 eggs
• 2 tablespoons sour cream 2 tablespoons sour cream
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• 100g (3.5 oz) melted butter 100g (3.5 oz) melted butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 15g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the cottage cheese, ricotta cheese, feta cheese, eggs, sour cream, dill, parsley, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Lay one sheet of phyllo pastry on a clean surface and brush it with melted butter. Repeat this process with three more sheets, stacking them on top of each other.
4. 4.
   Spread half of the cheese filling evenly over the stacked phyllo pastry sheets, leaving a small border around the edges.
5. 5.
   Roll the pastry tightly from one end to the other, creating a log shape. Repeat the process with the remaining four sheets of phyllo pastry and the remaining cheese filling.
6. 6.
   Place both strudel logs on a baking sheet lined with parchment paper. Brush the tops with melted butter.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the strudels are golden brown and crispy.
8. 8.
   Remove from the oven and let them cool for a few minutes before slicing.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Cottage cheese — If the cottage cheese is too watery, strain it through a cheesecloth or fine-mesh sieve to remove excess moisture.

Tips & Tricks

• For a touch of sweetness, sprinkle some powdered sugar on top of the strudel before serving.
• Serve the Vargabéles with a dollop of sour cream or Greek yogurt for added creaminess.
• Experiment with different herbs and spices to customize the flavor profile of the cheese filling.
• Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving to regain its crispiness.
• If you prefer a vegetarian version, omit the feta cheese and increase the amount of cottage cheese and ricotta cheese accordingly.

Serving advice

Serve the warm Vargabéles as a main course accompanied by a fresh green salad or as an appetizer for a delightful start to a Hungarian-inspired meal.

Presentation advice

To enhance the presentation, dust the sliced Vargabéles with a sprinkle of paprika and garnish with fresh dill or parsley leaves.