Preheat oven: Set to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the filling: In a bowl, mix cottage cheese, sour cream, eggs, sugar, vanilla, lemon zest, semolina, and salt until smooth and creamy.
Assemble the strudel:
Lay out one phyllo sheet on a clean towel or board. Brush lightly with melted butter.
Place another sheet on top and brush again.
Continue layering 4–5 sheets (each brushed).
Spoon half the cheese filling along one edge, leaving about 1 inch of space from the border.
Gently roll up the strudel, tucking in the sides.
Repeat with remaining sheets and filling for a second roll.
Bake: Place strudels on the prepared tray, brush tops with melted butter, and bake for 25–30 minutes, until golden and crisp.
Cool and serve: Let cool slightly, then dust generously with powdered sugar. Slice and enjoy warm or at room temperature! 😋
💡 Tips:
If your cottage cheese is very wet, drain it before mixing.
Add a handful of raisins soaked in rum for a traditional touch.
Great served with a spoon of sour cream or a drizzle of honey. 🍯
Would you like me to write a short, cozy Facebook caption for this recipe (something like “Grandma’s creamy túrós rétes made easy”) with emojis and Hungarian vibes?
