Instructions
1. Preheat Oven:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Prepare the Filling:
- In a bowl, mix cottage cheese, sugar, egg, vanilla, lemon zest, and semolina/flour until smooth.
- Set aside.
3. Assemble the Strudel:
- Lay phyllo dough on a clean surface and brush lightly with melted butter.
- Place filling along one long edge, leaving about 1 inch of border.
- Carefully roll the dough over the filling, tucking in the edges to seal.
- Place seam-side down on the prepared baking sheet.
- Brush the top with more melted butter.
4. Bake:
- Bake for 25–30 minutes, or until golden brown and crisp.
- Let cool slightly before slicing.
5. Serve:
- Dust with powdered sugar before serving.
- Delicious warm or at room temperature, often paired with coffee or tea.
Tips:
- Using puff pastry instead of phyllo is a time-saver and still gives a flaky, buttery result.
- For extra flavor, add raisins or a splash of vanilla liqueur to the filling.
- Keep phyllo covered with a damp cloth while working to prevent it from drying out.
If you like, I can also give you a mini túrós rétes version—perfect for bite-sized treats and quicker baking.
Do you want me to share that version?
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