Pastries and dough-based dishes
Inspired by Austrian layered pastry, this savory strudel is filled with lor cheese and dill, rolled in thin pastry sheets, and baked. Its light, flaky texture offers a distinctive option for brunch.
Mix the drained lor cheese with the egg, dill, salt, and black pepper.
Brush a thin layer of melted butter over each pastry sheet.
Spread a line of filling along one end of the pastry sheets, then roll them up tightly.
Coil the rolls on a baking sheet, drizzle the remaining butter over them, and sprinkle with sesame seeds if desired. Bake in an oven preheated to 190°C / 375°F until golden.
Important: Drain the lor cheese thoroughly, or excess moisture may make the filling watery and soften the pastry layers. Allergens: Contains wheat (gluten), milk/dairy, and eggs.
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