Curd Strudel

Sift the flour on the countertop and make a dent in the flour mountain. Pour in the oil plus 1 pinch of salt and start mixing gently with a fork. Gradually add the water and knead the dough well with your hands. It should no longer stick to the tabletop, only then it is ready. Shape the dough into a round ball, brush it with a little oil and let it rest for half an hour under a hot saucepan or a hot dish.

For the filling, separate the eggs, mix the egg yolks with vanilla sugar, brown sugar and lemon zest until creamy. Then gradually add the layered cheese and stir heartily. Tip: If the filling does not set, add another 50 g semolina. Then whip the snow until stiff and stir in.

Roll out the dough very finely. To do this, lay a clean kitchen towel on the table, dust it with flour and roll out the dough leisurely on it, turning it again and again to the other side. The dough should be rolled out as finely as possible and, above all, square.

Tip: It is ready when the dough no longer sticks to the Geschirrhangl.

Then melt the butter, add the breadcrumbs / breadcrumbs and spread the butter mixture evenly with a brush on the rolled out dough. Spread the cheese filling on top and smooth it out.

Now carefully grasp the towel at 2 ends, lift it up and with its help prepare the dough.

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