Strudl with ground thistle twice different

You won't believe it, but even strudel can be made a little differently and it will still taste just as great. Here's a tip for a basic strudel dough with ground thistle. You can choose either the classic apple filling or try a poppy seed-curd combination with cherries (ideally pickled in rum). Both versions are great and, thanks to the milk thistle, they are nutritionally completely different than if you choose the classic.

For the dough you will need:

• 400g plain (or spelt plain) flour
• 50g ground milk thistle
• 20 dkg butter or alternatively any vegetable oil (you can try 3 tablespoons of poppy seed oil and add the rest of any other vegetable oil)
• 2 eggs
• 2 tablespoons of vinegar
• 8 tablespoons of milk
• a pinch of salt

Knead the dough and roll it out and either fill it with grated apples with sugar, cinnamon, raisins and pieces of nuts in the classic way, or prepare a poppy seed and cottage cheese filling.

For the poppy seed and cottage cheese filling you will need you will need:

• 250 g cottage cheese
• 100 g poppy seed flour
• 50 g sugar
• vanilla pudding (or even better a little starch and real vanilla)
• milk (as needed, or depending on the consistency of the cottage cheese - sometimes not needed at all)
• cherries (or cherry or sour cherry compote or try the excellent option with cherries pickled in rum)

Whisk the cottage cheese with poppy seed flour, sugar and pudding, or with a little milk, into a thick mush, which you can put on the rolled out dough. Spread cherries on the dough - whether fresh or compote, pitted or with pits - each according to their preferences.

Then wrap the dough, brush with beaten egg and bake in the oven preheated to about 200°C like a classic strudel.