Curd Strudel

For the curd strudel, first prepare the strudel dough. Sift the flour onto a pasta board and make a well in the middle. Add a pinch of salt, the melted butter, the egg and the lukewarm water and mix everything well until a smooth, soft mass is formed. Then knead the dough with your hands until it can be easily released from both the board and your hands. Dust the board well with flour, place the dough on it, brush with melted butter, place a bowl over it and let the dough rest underneath for a good 1/2 hour. In the meantime, prepare the filling for the curd strudel. To do this, first beat the butter with a mixer until fluffy and then add the sugar, yolks, strained curd cheese, sour cream, stiffly beaten egg whites and salt (in that order) until you have a smooth, easy-to-spread mixture. If the mixture is too runny, stir in a little flour until it has a firmer consistency. Spread a sheet of baking paper over the kitchen table, dust with flour and carefully stretch the dough out on it in all directions. Trim off thick edges, spread the filling over about two-thirds of the dough (be careful not to spread more or it will be difficult to roll up), and sprinkle raisins over the mixture. Gently roll up the strudel and place it immediately on the baking paper in a casserole dish. Bake in oven preheated to 180 °C, brushing occasionally with melted butter, for about 50 to 60 minutes until golden.

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