Ingredients with Measurements:
- 1 package of phyllo dough (16 sheets)
- 1/2 cup unsalted butter, melted
- 1 pound Pálpusztai cheese, grated
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the grated Pálpusztai cheese, sour cream, chopped parsley, dill, scallions, salt, and pepper. Mix well.
3. Lay out one sheet of phyllo dough on a clean, dry surface. Brush the sheet with melted butter.
4. Repeat step 3 with 7 more sheets of phyllo dough, brushing each sheet with melted butter.
5. Spread half of the cheese mixture evenly over the eighth sheet of phyllo dough.
6. Repeat step 3 with the remaining 8 sheets of phyllo dough, brushing each sheet with melted butter.
7. Spread the remaining cheese mixture evenly over the top sheet of phyllo dough.
8. Roll the phyllo dough tightly into a log shape.
9. Place the log onto a baking sheet and brush the top with melted butter.
10. Bake for 30-35 minutes or until golden brown.
11. Let the strudel cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 26g
- Saturated fat: 15g
- Cholesterol: 70mg
- Sodium: 470mg
- Total carbohydrates: 20g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 12g
Substitutions for ingredients:
- Pálpusztai cheese can be substituted with feta cheese or ricotta cheese.
- Sour cream can be substituted with Greek yogurt or cream cheese.
- Fresh parsley, dill, and scallions can be substituted with dried herbs.
Variations:
- Add chopped walnuts or pecans to the cheese mixture for added crunch.
- Substitute the cheese mixture with a sweet filling such as apple and cinnamon for a dessert strudel.
Tips and tricks:
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Brush each sheet of phyllo dough with melted butter to ensure a crispy and flaky crust.
- Let the strudel cool for 10 minutes before slicing to prevent the filling from oozing out.
Storage instructions:
- Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover strudel on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the strudel on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of paprika.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the phyllo dough tears, patch it up with a small piece of another sheet of phyllo dough.
- If the strudel is too dry, brush it with melted butter before serving.
Food safety advice:
- Make sure to cook the strudel until it is golden brown and the filling is heated through to prevent foodborne illness.
Food history:
- Pálpusztai cheese is a Hungarian cheese made from sheep's milk. It is known for its tangy and salty flavor.
Flavor profiles:
- Tangy, salty, and herbaceous.
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Hungarian