Instructions
- Prepare the Filling
- In a mixing bowl, combine the cottage/farmer’s cheese, sugar, vanilla, 1 egg, lemon zest, and sour cream if using. Mix until creamy and smooth.
- Prepare the Pastry
- Preheat oven to 180°C / 350°F.
- Lay a clean kitchen towel on your work surface and place 2–3 phyllo sheets on it. Brush lightly with melted butter. Layer another 2–3 sheets and repeat until you have about 5–6 sheets stacked.
- Assemble the Strudel
- Spread half of the cheese filling along one edge of the stacked phyllo, leaving a 2–3 cm border.
- Roll it up gently using the towel to help, tucking in the sides to keep the filling in.
- Place seam-side down on a parchment-lined baking sheet. Repeat with remaining pastry and filling.
- Bake
- Brush tops with the reserved beaten egg yolk mixed with 1 tsp water for shine.
- Bake for 25–30 minutes, until golden and crisp.
- Serve
- Let cool slightly, dust generously with powdered sugar, and slice into portions.
💡 Tips for Authentic Flavor:
- Traditional Hungarian recipes often use túró (a drier, crumbly cottage cheese). If using ricotta, drain it well to avoid sogginess.
- A handful of raisins soaked in rum can be added to the filling for a classic touch.
If you want, I can also give you the old-fashioned Hungarian grandma’s version with homemade strudel dough instead of phyllo — it’s more authentic, but also more work. Would you like me to share that?