Cheese strudel with a sauce of currants

Description

This strudel I tried in a cafe, I wanted certainly to make a house. Thin crust and lots of cheese toppings combined with a delicious sauce of black currant. Invited to tea!

Ingredients

Puff pastry

500 g
Cheese

1 kg
Chicken egg

2 piece
Sugar

150 g
Vanilla

1 pack
Black currants

200 g
Water

100 ml
Starch

0.5 tsp

Cooking

Cottage cheese whipped with sugar and vanilla. Separate the yolks from the whites. Whip whites into a thick foam.

Add the protein foam to the cream cheese and mix well until smooth.

Here's a creamy mass is obtained.

A layer of dough a little roll out, spread half of the filling on the middle layer.

First bend the left and right edges, then top and bottom. The edges to "glue" the egg yolk

Gently put the strudel seam down on a parchment, grease with egg yolk. The same repeat with second layer of dough. Bake at 200C for 20-25 minutes, until Golden brown.

While the strudels are baked, prepare the sauce. Washed berries of a black currant mix with sugar, add water and put on fire as soon as the water boils, lightly crush the berries, so they let the juice. Boil for 5 minutes, then dissolve the starch in a little cold water, add to sauce and boil until thick.

If you do not like to come across berries, whisk the sauce in a blender. On the contrary, I really like it when Zelenka caught the berries.

The finished strudel sprinkle with powdered sugar.

Cut into portions, pour the sauce and serve with tea, coffee or milk. Bon appetit!

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