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Pyroggen with Cream

4 servings

Ingredients

• 200 g flour
• 3 pcs eggs (whole)
• 3 tbsp milk (lukewarm)
• 1 tbsp vinegar
• 1 pcs milk bread (soaked in milk, squeezed out)
• eggs (for filling) (2-3 pcs)
• white cheese (as needed)
• cream (for mixing the cheese) (a little)
• sugar (crushed) (to taste)
• almonds (sweet, finely grated) (a few pcs)
• raisins or currants (a little)
• milk (for cooking) (a little)
• sugar (for sprinkling) (a little)
• whipped cream (sweetened, for serving) (as needed)

Instructions

1. Pour the flour onto a pastry board and knead with the whole eggs, lukewarm milk, and vinegar to form a tender, elastic dough.
2. Divide the dough into 10 to 12 portions, roll out each one very thinly like for strudels, and let dry a little.
3. Meanwhile, finely mash a milk bread soaked in milk and squeezed out again, with the eggs, add the white cheese mixed with cream to a fine cream, and stir in crushed sugar, some finely grated sweet almonds, and raisins or currants.
4. Spread this mixture onto the dough sheets, roll them up first into a cylindrical shape, then into a spiral, place in a buttered casserole, add a little milk, sprinkle with sugar, and simmer slowly, tightly covered, for half an hour.
5. Carefully remove when serving and serve with sweetened whipped cream.

Modernized from a treasured 19th-century German cookbook.