🍑 Sweet Cheese & Apricot Strudel (Túrós Rétes) (Veggie)

Serves: 6–8 slices   Prep time: 25 mins   Cook time: 30–35 mins
Skill level: Intermediate – rustic elegance with a touch of pastry patience.

🧂 Ingredients
For the filling:
250g quark or cottage cheese (well-drained)
100g sour cream or crème fraîche
1 egg yolk
2–3 tbsp icing sugar (adjust to taste)
Zest of ½ lemon
½ tsp vanilla extract
100g dried apricots, finely chopped
Optional: a handful of raisins or a splash of rum if you’re feeling decadent

For the pastry:
6–8 sheets filo pastry
50g unsalted butter or neutral oil (for brushing)
1 tbsp breadcrumbs (to absorb moisture)

To finish:
Icing sugar, for dusting
Extra sour cream or whipped cream, if serving warm

🔥 Method

1. Preheat and prep.
Preheat oven to 180°C (160°C fan). Line a baking tray with parchment. Melt butter (if using) and keep it warm for brushing.

2. Make the filling.
In a bowl, mix cheese, sour cream, egg yolk, icing sugar, lemon zest, and vanilla until smooth-ish. Fold in apricots (and raisins/rum if using). Taste and adjust sweetness – it should be creamy, lightly tangy, and fruity.

3. Build the strudel.
Lay one filo sheet on a clean surface. Brush with butter/oil, top with another sheet, and repeat until you’ve layered 4–5 sheets. Sprinkle a line of breadcrumbs along one short edge, then spoon the filling in a log shape over the crumbs.

4. Roll and tuck.
Fold in the short ends, then roll gently (but confidently) into a log. Place seam-side down on the baking tray. Brush the top with butter/oil and cut a few small slits to let steam escape.

5. Bake to golden.
Bake for 30–35 mins until crisp and golden. Let cool slightly before slicing.

6. Serve and swoon.
Dust with icing sugar and serve warm or cold, with a spoonful of sour cream or whipped cream on the side if you like a bit of contrast.

💡 Little Tip
No filo? You can use puff pastry for a shortcut, but filo gives you that lovely flaky crackle. To keep things crisp, don’t overfill – this one’s all about balance.