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3.5 from 2 votes
BUCNICA (Squash Cottage Cheese Strudel)
Servings: 10
  • DOUGH:
  • 400 g flour 0.9 lb
  • 1 tsp vinegar
  • 1 tsp salt
  • 1 cup – 1 1/2 lukewarm water
  • 500 g summer squash grated, 1 lb 2 oz
  • salt
  • 500 g cottage cheese 1 lb 2 oz
  • 1 cup sour cream
  • 50 g butter melted, 1.7 oz
  • 2 eggs
  • 1 egg
  • 1 cup sour cream
  1. DOUGH: Sift flour, add salt. Stir in slowly lukewarm water, and work until dough does not stick to the hands. Flour board, and roll as thin as possible. Do not tear. Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper.
  2. FILLING: Mix squash and salt, let stand for 20 minutes, and then squeeze out the excess moisture. Add cheese, cream, butter and eggs.
  3. Spread filling over the dough. Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself.
  4. Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Mix egg and sour cream. Pour over strudel.
  5. Bake for 40- 60 minutes until golden.