Cheese strudel 



  • 500 g flour for thin doughs 
  • 5 tablespoons oil 
  • 300 ml lukewarm water 
  • a pinch of salt 


  • 500 g cottage cheese 
  • Mileram sour cream if desired 
  • 2 eggs 
  • a bit of salt 


Knead the dough, coat it with oil and let it rest for about half an hour covered with a cloth. 

Place a tablecloth on the table, sprinkle some flour on it and stretch the dough (first with a roller, then with your hands). Spray a little oil on it to make it easier to stretch. 

Prepare the cheese filling, making sure that it is neither too thick nor too thin. Spread the filling in a thin layer over the crust, then roll on both sides until they reach each other. 

Cut the strudel into pieces as desired and arrange on greasy baking paper. Coat them with a bit of oil. 

Bake in a preheated oven at 200ºC for about half an hour, or until golden.