My friend, Patty, has some great family recipes to share, including what the family calls "masneetza" (spelled phonetically). This is a simplified, savory cheese strudel recipe and stems from the Austro-Hungarian border. While her version has little spice, it is a comfort food for her family. You may jazz it up with caraway, onions and pepper, if you prefer.
Makes about 40 pieces.
- ***Dough***
- 2 1/2 c. all-purpose flour (300g)
- 1/4 tsp. salt
- 2 T. plus 1 tsp. neutral oil (30 ml)
- 13 T. lukewarm water (200 ml)
- ***Filling***
- 1 lb. dry curd cottage cheese (450-500 g)
- 2 T. dried onions (optional)
- 1 tsp. caraway (optional)
- 1 tsp. ground Hungarian paprika (optional)
- 4 T. butter
Note: Dry Curd Cottage Cheese is cottage cheese that has no milk or cream added after the whey is separated from the curd. It may also be called farmer's cheese and baker's cheese. It is sometimes found at Wal-Mart or Whole Foods. Here is a list of possible sources.
If you cannot find it, try rinsing cottage cheese with water and then drain and pat dry.
To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add 1 teaspoon at a time. Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for 1 hour, room temperature. Covering the dough with plastic wrap is fine, too.
Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.
Take a look at this apple strudel step-by step photo for more help.
Assemble the strudel: Sprinkle the cheese evenly over the dough, leaving a one inch border. Sprinkle any other spices, such as the dried onion, caraway or ground paprika on top of the cheese.
Starting with one long side, roll the dough into a tight spiral until it hits the middle. Then start on the other long side and roll towards the middle. See example.
Brush the strudel with melted butter. Cut into 5 centimeter (1 1/2 inch) widths and place on a cookie sheet (I used parchment paper under my pieces).See example.
Bake at 350°F for 30 minutes, brushing with butter about half way through cooking time. Remove from oven when golden brown. Cool and serve.
Patty's family breaks each piece in half to share with a friend.
When fully cooled, you may store for a couple days on your counter. Otherwise, package them in zip bags and freeze. Thaw and re-crisp in the oven for a few minutes.
