Raspberry strudel

Ingredients:

• 170 g of cottage cheese, room temperature
• 1.5 cups powdered sugar, plus more for sprinkling
• 90 g butter cream cheese, room temperature
• 2 tablespoons of wheat flour
• 1.5 tsp vanilla extract
• 5 sheets frozen filo pastry, thawed
• 6 tablespoons melted butter
• 6 tbsp. l. crushed whole grain crackers
• 1 cup raspberries

Preparation:

1. Preheat oven to 220°C. Blend the cottage cheese in a blender until smooth. Add powdered sugar, cream cheese, flour, and vanilla extract and mix until smooth.
2. Place the sheets of dough on a flat surface and cover with a slightly damp kitchen towel. Cut a sheet of parchment paper slightly larger than the sheet of dough. Place 1 layer of dough on the prepared sheet of parchment, wide side facing you (keep the remaining sheets of dough covered). Spread the dough with 1 tablespoon of melted butter and sprinkle with 1 tablespoon of crushed graham crackers. Cover with another layer of dough, spread more butter and sprinkle with graham crackers. Repeat with the remaining layers of dough, reserving a small amount of butter and graham crackers for spreading the strudel.
3. Spread the filling over the dough, leaving a 2.5 cm border on the long edges and a 5 cm border on the short edges. Sprinkle with raspberries. Starting from the long edge, fold the filling over the dough using parchment paper. Brush the strudel with the remaining butter and sprinkle with the remaining crumbs.
4. Transfer the strudel, along with the parchment paper, to a baking sheet and place in the oven. Bake until golden brown, about 18 minutes, rotating the baking sheet halfway through. Transfer the strudel to a cutting board and cool completely. Dust with powdered sugar.