Pear cheese strudel with raisins

image of two slices of delicious pear cheese strudel

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Pear cheese strudel with raisins

Easy step by step recipe for a delicious pear cheese strudel with raisins made from scratch

Servings

Prep Time 1

Cook Time 55

Total Time 1 55

EQUIPMENT

1 baking pan
1 Rolling Pin

INGREDIENTS

US Customary - Metric

For the dough:

300 g flour
150 ml water
1,5 tbsp oil
1 pinch salt

For the filling:

500 g cottage cheese
1 kg pears
75 g butter
100 g dried raisins
6 tbsp bread crumbs
4 tbsp sugar
1 tbsp cinnamon

INSTRUCTIONS

Slice the pears thin enough to roll the dough easily, but leave them chunky for juiciness. In a bowl, mix two eggs, sugar, and cottage cheese until smooth.
Toast bread crumbs in melted butter until golden and fragrant.
In a bowl, mix flour, water with dissolved salt, and oil. Combine with fingers or a fork until a rough dough forms.
Knead the dough for 5–10 minutes until smooth and elastic. Add water if too dry.
Shape into a ball, lightly oil, and rest covered at room temperature for 1 hour.
Preheat oven to 356°F (180°C). Cover a kitchen table with a floured cloth or sheet.
Roll out the dough, brush with oil, and let it rest for 10 minutes.
Stretch the dough gently towards the table edges using the backs of your hands until paper-thin. Trim thicker edges.
Spread the cheese mixture over the dough, but cover only two-thirds with the filling. Add pear slices.
Sprinkle with sugar, cinnamon, and raisins. Drizzle with lemon juice if desired and add toasted bread crumbs, spreading them evenly over the filling.
Fold the sides over the filling and use the cloth to roll the dough into a log.
Cut into sections and transfer to a greased baking tray or roll whole into a greased round pan. Dot with butter for a golden, crispy finish.
Bake for 55 minutes at 356°F (180°C) until golden brown and crisp.
Let cool slightly, dust with powdered sugar, slice, and enjoy!

NOTES

Let the dough rest long enough to relax the gluten, making stretching much easier.

Brush the rolled-out dough generously with oil to keep it pliable, then gently stretch it using your hands, working from the center outward. Use a large table to move freely and stretch evenly.

Add toasted breadcrumbs to absorb moisture and keep the pastry crisp. Spread them generously across the entire dough for extra crunch before adding the filling.

Slice the pears thinly to avoid tearing the delicate dough. To make a softer filling, grate or sauté them lightly with sugar until softened.

Soak the raisins in warm water or rum for extra juiciness and flavor.

Bake directly on the oven’s bottom for 20 minutes for a crisp underside. Brush with butter during baking to prevent dryness and enhance flavor. If the strudel browns too quickly, cover with parchment paper for the last 15 minutes.

Replace pears with thinly sliced apples or juicy plums for a classic twist. For a summery treat, use cherries or blueberries instead. Create a borek-style pastry with cheese and spinach, cabbage, or zucchini.

Store in an airtight container for 3 days or longer if refrigerated. You can also freeze raw strudel for up to 3 months.

Author: Food nutters

Calories: 452kcal

Cost: $7

Course: Dessert

Cuisine: Austrian, european, Slavic

Keyword: cottage cheese, pear

Nutrition