Robert Kinast’s

Cottage Cheese Strudel

INGREDIENTS

1 box phyllo dough sheets (should be enough for 8-10 strudels)
5 cups cottage cheese (Drain the cottage cheese in a colander to remove milk fat)
4 tbsp. butter, melted
1 cup bread or panko bread crumbs

INSTRUCTIONS

If baking the strudels immediately, pre-heat the oven to 350 degrees. The strudels can also be frozen in aluminum foil and baked at a later time.
Line the baking sheet with parchment paper.
Melt the butter in a saucepan over medium heat.
Place the drained cottage cheese in a large bowl, add two eggs, and mix.
Spread two kitchen towels on the work surface. Open one package of phyllo dough, unfold the dough, and place it on one of the towels. Remove the first sheet of phyllo dough and put it on the second towel. Drizzle the sheet with melted butter and sprinkle with panko crumbs. Repeat the process with three more sheets of phyllo dough from the bottom.
Seal the ends and seam of the strudel with melted butter and place on the baking sheet, seam-side up. Repeat this process until the cottage cheese is used up or you’ve made as many strudels as you wish.
Bake strudels at 350 degrees or until golden brown. Remove the baking sheet from the oven and place the strudels on a wire rack or cutting board for five minutes to cool. The strudels may be served whole (as a side dish) or cut in half (as an appetizer) or cut in thirds (as a snack).