By George Lang
An interesting trick is to use ⅚ pound of cottage cheese, and add ⅙ 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.
© 1982 George Lang estate. All rights reserved.