Sounds like you’re looking to create a delicious Hüttenkäse-Sauerkirsch-Schlangenstrudel! This is a fantastic combination of creamy, tangy, and sweet, often found in Central European pastries like Hungarian rétes or Austrian Strudel.

The “Schlangenstrudel” (snake strudel) likely refers to the way it’s shaped, often coiled on the baking sheet, or simply a long, rolled strudel. The beauty of a strudel is its versatility, and using Hüttenkäse (cottage cheese) with Sauerkirschen (sour cherries) creates a wonderfully balanced filling.

Here’s a recipe that combines these elements for a delightful dessert or sweet snack:

Hüttenkäse-Sauerkirsch-Schlangenstrudel

This strudel features a creamy, tangy cottage cheese filling perfectly complemented by juicy, tart sour cherries, all wrapped in a flaky pastry.

Yields: 1 large strudel (approx. 8-10 servings) Prep time: 20-30 minutes Baking time: 30-40 minutes

Ingredients:

For the Strudel Dough (or use ready-made):

• 250 g all-purpose flour
• Pinch of salt
• 1 large egg
• 1 tbsp vegetable oil (like sunflower or canola oil)
• Approx. 100-120 ml lukewarm water (adjust as needed) Alternatively, for a quicker version, use 1 package (approx. 270g-300g) of ready-made strudel pastry (Filo dough) or puff pastry.

For the Cottage Cheese (Hüttenkäse) Filling:

• 500 g Hüttenkäse (cottage cheese), well-drained if very wet (you can press it through a sieve or cheesecloth)
• 1 large egg
• 75 g sugar (adjust to taste, depending on cherry sweetness)
• 1 tsp vanilla extract or 1 packet vanilla sugar
• Zest of ½ lemon (optional, but highly recommended for freshness)
• 2-3 tbsp semolina (fine durum wheat semolina) or fine breadcrumbs (helps absorb moisture)

For the Sour Cherry Filling:

• 300-400 g pitted sour cherries, fresh or frozen (if frozen, thaw and drain well, reserving juice)
• 2-3 tbsp sugar (adjust to taste)
• 1 tbsp cornstarch (or potato starch, if cherries are very juicy)
• Optional: ½ tsp cinnamon

For Assembly & Baking:

• 50-70 g unsalted butter, melted
• Powdered sugar for dusting

Instructions:

Part 1: Prepare the Strudel Dough (Skip if using ready-made)

1. In a large bowl, mix flour and salt. Make a well in the center.
2. Add egg, oil, and lukewarm water to the well. Gradually knead from the center outwards to form a smooth, elastic dough. This takes about 8-10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook.
3. Form the dough into a ball, brush lightly with oil, cover it with a warm bowl or plastic wrap, and let it rest for at least 30-60 minutes at room temperature. This makes it easier to stretch.

Part 2: Prepare the Fillings

1. Cottage Cheese Filling: In a bowl, combine well-drained Hüttenkäse, egg, sugar, vanilla, lemon zest, and semolina/breadcrumbs. Mix until well combined. Set aside.
2. Sour Cherry Filling: In a separate bowl, combine the drained sour cherries with sugar and cornstarch. If using cinnamon, add it now. Mix gently.

Part 3: Assemble the Strudel

1. Preheat Oven & Prepare Pan: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.
2. Roll Out Dough (or use Filo/Puff Pastry):
   • Homemade Dough: Place a large, clean kitchen towel on your work surface and lightly flour it. Roll the dough out as thin as possible with a rolling pin. Then, carefully stretch the dough over the back of your hands, rotating it, until it’s paper-thin and almost translucent. Aim for a large rectangle (approx. 60×80 cm or larger). If it tears slightly, don’t worry too much.
   • Ready-made Filo Dough: Take 3-4 sheets of filo pastry. Lay one sheet flat on your work surface. Brush it lightly with melted butter. Place another sheet on top, brush with butter, and repeat until you have 3-4 layers.
   • Ready-made Puff Pastry: Simply unroll one sheet of puff pastry.
3. Brush with Butter: Brush the entire surface of the stretched dough (or layered filo/puff pastry) generously with melted butter.
4. Spread Fillings:
   • Spread the Hüttenkäse filling evenly over about two-thirds of the dough, leaving a 2-3 cm border along the edges.
   • Distribute the sour cherry filling over the cottage cheese layer.
   • Optional: If you want an extra layer of protection against sogginess, you can sprinkle 1-2 tablespoons of fine breadcrumbs over the buttered dough before adding the fillings.
5. Roll the Strudel:
   • Fold in the shorter sides of the dough by about 2-3 cm to seal the ends.
   • Starting from one of the long sides closest to you, begin to roll the strudel tightly, using the kitchen towel (for homemade dough) or directly with your hands (for ready-made dough) to help lift and roll.
   • Roll it up into a long, tight “snake.”
6. Transfer to Baking Sheet: Carefully transfer the strudel onto the prepared baking sheet. You can leave it as one long roll or gently coil it into a spiral shape if your baking sheet is large enough.

Part 4: Bake the Strudel

1. Brush & Bake: Brush the top and sides of the strudel generously with the remaining melted butter.
2. Bake in the preheated oven for 30-40 minutes, or until the strudel is golden brown and flaky.
3. Cool & Dust: Remove the strudel from the oven and let it cool slightly on the baking sheet or a wire rack. While still warm (or completely cooled), dust generously with powdered sugar.

Serving Suggestions:

• Serve warm or at room temperature.
• Delicious on its own!
• Pair with a dollop of laktosefreie Schlagsahne (lactose-free whipped cream) or a scoop of vanilla ice cream (lactose-free, if desired).
• A light dusting of cinnamon on top before serving adds a nice touch.

Enjoy your homemade Hüttenkäse-Sauerkirsch-Schlangenstrudel – it’s a delightful treat for any occasion!