Cottage-Cheese Filling

Túrós Tölték


  • 3 eggs, separated
  • 4 tablespoons butter, softened
  • ¾ cup vanilla sugar
  • ½ cup sour cream
  • 1 tablespoon flour
  • ¼ cup raisins
  • Grated rind of ½ lemon
  • Pinch of salt
  • 1 pound cottage cheese
  • 1 tablespoon coarse-ground semolina


  1. Whip the egg yolks with softened butter and sugar till foamy. Slowly mix in sour cream, flour, raisins, lemon rind and salt. Let the mixture stand for 15 minutes.
  2. Whip the egg whites till they form peaks. Sieve the cottage cheese and gently fold into the egg whites. Mix this with the first mixture.
  3. Sprinkle the semolina on the prepared sheet of strudel dough, where you are going to put the cottage-cheese filling. Place the filling on top of the semolina.
  4. Roll the strudel (see basic recipe), and bake for about 40 minutes.


An interesting trick is to use pound of cottage cheese, and add pound purged potatoes. The result is a much lighter-textured cheese strudel.

A cookbook from Alföld suggests mixing an egg yolk with ½ cup sour cream and spreading it over the top of the rolled strudel as a glaze. Do this before baking.