Slovak Cottage Cheese Rolls Recipe - Tvarohova Strudla
"This recipe for Slovak cottage cheese rolls or tvarohova strudla was given to me by Karen Reckard, who adapted Mary Karinshak's formula. In its original form, this recipe makes eight delicious rolls or strudels, but they're not flaky, they're more of the coffee cake variety. And even though the Slovak name would indicate that dry curd or farmer's cheese is used, Mary Karinshak always used undrained small-curd cottage cheese and cream cheese. Her instructions don't include this step but I like to whiz my cheese filling (make it at least 12 hours ahead) in a blender or food processor so it has a smoother consistency. If you make the pineapple filling, add the pineapple and raisins after you have processed the cheese in the blender. I have further modified the recipe by using butter instead of margarine, and substituting cornstarch for the instant tapioca. The dough is delicious and easy to work with. You can cut the recipe into thirds, if you like, but make eight rolls at once for holidays, gift giving and freezing for later use. They're just the ticket for unexpected accompany. Pull one out of the freezer and bake it from the frozen state for a delicious treat in about an hour. Here's a larger photo of Slovak Cottage Cheese Rolls...."