Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the filling: In a bowl, combine the cottage cheese, sour cream, eggs, sugar, vanilla sugar, lemon zest, semolina (or breadcrumbs), and salt. Mix well until creamy and smooth. Set aside.
Assemble the strudel: Lay one sheet of phyllo on a clean towel or counter. Brush lightly with melted butter. Place another sheet on top and brush again. Repeat with 3–4 sheets total. Spoon a line of the cheese filling about 2 inches from one edge. Fold in the sides slightly and roll up gently into a log (use the towel to help roll it evenly).
Bake: Place the strudel seam-side down on the prepared baking sheet. Brush the top with melted butter. Bake for 30–35 minutes, or until golden and crisp.
Cool and serve: Let it cool slightly, then dust generously with powdered sugar before slicing.
🍽️ Serving Tips:
Serve warm or at room temperature.
Pairs beautifully with vanilla sauce, sour cherry compote, or even a dollop of whipped cream.
Would you like me to give you a traditional homemade dough version (the way Hungarian grandmas used to stretch it by hand)? It’s more work but absolutely divine.
