Kaesestrudel (german cheesecake wrapped in thin pastry)
"Käsestrudel" is a german type of cake. Thin pastry on the outside, dairy-based filling on the inside.
Ingredients are for 4 strudel (each about 40cm = 15 inch length, 6cm = 2.5 inch width, 2cm = 1 inch height).
The tools:
* clean linen table-cloth at least 2 feet by 2 feet
* a little bit of flour for dusting
* baking-tray with baking-sheet
* brush for brushing the molten butter
The dough:
* 500g flour
* 2 eggs
* 75 ml cooking-oil
* 125 ml water
* pinch of salt
Filling #1:
* 1 kg of ricotta-cheese or similar
* 3 eggs
* 350g sugar
* 50-100g semolina-flour
Filling #2: (optional, but it makes the dough flakier and crunchier)
* half a cup of molten butter
* some semolina-flour
Step 1:
The evening before, let the whey run off from the cheese. e.g. put it in a large sieve. I prefer the method where I rip open the cheese-package by just a few millimeters and then put the package vertically into a bowl or soup-plate, so the whey can run out without the cheese slipping out.
Step 2:
Knead all the ingredients for the dough together. Once the dough has come together, divide it into 4 evenly-sized portions. Knead and roll each portion into a ball with smooth surface. Put them on a plate, cover with a damp cloth, and let the dough rest for 1 hour.
Step 3:
Make the cheese-filling by mixing the ingredients for filling #1 all together. When the dough is rested, start slowly melting the butter. Keep the molten butter on low heat to prevent it from browning.
Step 4:
Lay out the cloth on the kitchen-table and sprinkle it with about 1 generous pinch of flour and rub the flour into the fabric.
HERE COMES THE TRICKY PART.
Take a ball of dough and lay it on the floured cloth and carefully press it into a flat disc with your bare hands. DO NOT KNEAD THE DOUGH AFTER IT HAS RESTED, OR ELSE IT WILL NEED TO REST AGAIN FOR 30 MINUTES. Then pull the dough into a large sheet of very thin dough, about 15x15 inches. There are various methods for that: (Do not forget to flour your hands!!!)
a) Hold the disc of dough up in front of you at the edges and let gravity pull it down. Rotate and adjust grip, so it stretches evenly.
b) Next, slightly flour your hands all around and put the disc on the backsides of your hands and knuckles. Slowly pull them apart from each other, so the dough slides across your knuckles and is gently stretched at the same time. Alternate between a) and b) as needed. The dough is thin enough, if you can see a finger moving on the other side.
c) Lay down the dough on the cloth. If the edges are too thick, hold the dough in place by gently pressing it down with a flat hand and gently pull on the edge.
Step 5:
Pull the dough into rectangle shape. Drip some molten butter on it and gently brush it. Evenly sprinkle about 1 pinch of semolina-flour on it. Put a quarter of the cheese-filling on the dough in a strip along one edge. (Leave half an inch of bare dough on the edge and about 1 inch on the sides.) Then slowly lift the table-cloth on one side and roll over the dough into a log. Tuck the ends under. Put the baking-tray right next to the strudel on the table and carefully lift it into the tray.
Step 6:
Repeat until all dough and filling is used. Brush the strudel with molten butter. (If the cheese was moist, you might need to poke a few holes into it with a needle.)
Bake at 170°C/340°F for about 25-30 minutes until nicely brown.
For cleaning the table-cloth:
It is likely stained with flour, molten butter and cheese-filling. Soak it in cold water with a big pinch of washing-detergent for at least a day. That will pull out the fat and protein from the fabric. Then put it from the soaking straight into the washing-mashine.
