Cottage Lemon Struedel


  • 2 cups Darigold cottage cheese
  • 2 eggs
  • 1/2 cup golden raisins
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon grated lemon peel
  • 1/2 cup melted butter
  • 1 package frozen phyllo dough, thawed


Combine cottage cheese, eggs, raisins, sugar, cinnamon and lemon peel; set aside. Place one sheet phyllo dough on lightly greased cookie sheet; brush top with butter. Cover with second sheet of phyllo. Repeat until there are 6 layers of phyllo. Spoon 1 cup cottage mixture about 2 inches from edge of short end of buttered phyllo. Fold edge over cottage mixture and roll like a jelly roll to opposite edge; place roll so that edge is on the underside of roll when finished rolling.

Repeat with remaining phyllo dough and filling. Lightly brush tops of struedel with butter. Bake at 375°F. 20 minutes or until lightly browned. Cool; cut into serving sized pieces.


Makes 8 servings.