Cottage Cheese Strudel
Printable Recipe
In 1969, Beth El Sisterhood in New London, Connecticut, started a cookbook, From Manna to Mousse (Selma Daren as the editor), as a fund raiser for the sisterhood and the congregation, and the book is still in demand and has had numerous reprints. The recipes in the book are tried and true, never get old, are easy to make, and you don’t have to be a chef to use or understand them. Many are old familiar friends, and others will be new for your repertoire. After hearing about this book from a number of friends, I had to call and order a copy (860-442-0418 or www.bethel-nl.org). Great recipes to make with your children or even you grandchildren!
1/2 pound cottage cheese
1/2 pound butter
2 cups flour
Dash salt
1 cup or more shredded coconut
Polaner’s apricot-pineapple preserve or a combination or plum and apricot preserve
1 cup or more chopped nuts
1 cup dark raisins
Cinnamon to taste
Melted butter for brushing
Preheat oven to 350ºF. Cut cottage cheese and butter into flour and salt in a large bowl with your fingers or a pastry cutter. Blend and knead dough with your hands to make a smooth dough. Divide dough into 4 balls, wrap each in waxed paper, and refrigerate over night.The next day, roll each ball on a lightly floured work surface and sprinkle with cinnamon. Fill with preserves, nuts, raisins, and coconut. Do not spread the preserves too thick or it will ooze while baking and burn the dough. Roll tightly like a jelly roll. Brush top with melted butter and sprinkle with cinnamon and sugar. Place on a greased cookie sheet and bake for about 40 minutes or until golden brown. Slice while warm.
This recipe appeared in “What’s Cooking with Sheilah Kaufman,” an online column on jwmag.org from 2002-2010. Kaufman, the author of 26 cookbooks, teaches “fearless and fussless” techniques for elegant cooking in classes throughout the country. Contact her at www.cookingwithsheilah.com.