German
recipes



Recipe from
Sachsen


Recipe from
Slovenia


Recipes
from Croatia

Strudel
recipes
 

Cheese strudel

 

Prekmurian layer cake

 
  • 250 GRAM FLOUR
  • 5 EGGS, split
  • 100 GRAM BUTTER, melted
  • 50 GRAM BREADCRUMBS
  • 150 GRAM SUGAR
  • 50 GRAM RAISINS
  • 700 GRAM COTTAGE CHEESE
  • RIND FROM 1/2 LEMON
 
  • 500 GRAM PHYLLO DOUGH
  • 2 APPLES, peeled and grated
  • 175 GRAM SUGAR
  • 400 GRAM COTTAGE CHEESE
  • 200 GRAM POPPY SEEDS, ground
  • 2/3 CUP OF MILK
  • 200 GRAM WALNUTS, chopped
  • 2 EGGS
  • 1 CUP SOUR CREAM
  • 60 GRAM BUTTER, melted

Mix the flour with 50 gram melted butter, two egg yolks and 1 dl water. Roll it out very thin. Spread the rest of the butter over the dough. Sprinkle with breadcrumbs. Mix the cottage cheese with 2 egg yolks and 1 whole egg, the sugar and the raisins and spread this over two-thirds of the dough. Roll up as on picture. Bake the strudel 45 minutes at 200 degrees Celsius. Allow it to cool down before cutting.

Mix the sour cream with the eggs and 2 tablespoons of sugar; mix the apples with a quarter of the remaining sugar, mix the cottage cheese with a quarter of the sugar and the poppy seeds with half a cup of milk and a quarter of the sugar and mix the walnuts with the remaining sugar and the rest of the milk. Line a greased springform pan with a layer of phyllo dough and brush it with butter. Distribute the poppy seed mixture over it. Add a layer of dough, brushed with butter; spread half of the cottage cheese mixture; add a layer of dough and butter. Repeat this process with the apple mixture, the walnut mixture and the other half of the cottage cheese, always separated by a dough layer and closing off wit a dough layer. Spread the sour cream mixture on top and bake the cake one hour at 160 degrees Celsius.

The same cake is called Medimurian layer cake in Croatia. Prekmurje is a region in Romania, which is adjacent to the region Medimurje in Croatia. This type of pastry is called gibanica (giba in local dialect means "fold") and is eaten throughout the Balkan with sweet or savory filling.

In Slovenia, the 500th anniversary of Primož Trubar, the first writer of the first Slovene-language book, was celebrated on the 8th of June 2008. His real date of birth is unknown. Click on culinary calendar for more links between cooking and history.