Strudel dough
3/4 c  Flour
1/4 ts Butter, melted
pn Salt
1/4 c  Water (+ or -)
Noodle dough
1 1/4 c  Flour
1    Egg
pn Salt
1 c  Water
Filling
1 3/4 lb Cottage cheese
5    Egg yolks
1 c  Sugar
1/2 c  Sour cream
1/4 c  White raisins
1/2    Vanilla bean, pulverized
5    Egg whites, beaten stiff
To have on hand
1/2 lb Melted butter
Butter
Vanilla sugar

Make strudel dough, combining all ingredients. Let dough rest 30 min.
Stretch to a very thin sheet and trim off thick edges. Let rest 15 min.
Sprinkle or brush this sheet with melted butter. Fold it once. Repeat the
sprinkling and folding until the dough is a rectangle that will fit in your
baking pan. Butter the baking pan generously. Place the dough in it.
Preheat oven to 375F. Make noodle dough, combining all ingredients. Let
rest 15 min. and roll out thin. Cut into 1/4″ noodles. Boil noodles until
tender and rinse with cold water. Saute noodles in 2 T butter for a few
seconds. Mix filling ingredients together, omitting the egg whites. Mix
noodles into filling. Fold in egg whites gently. Pour filling over strudel
dough. Bake 45 min. Remove from oven and let rest 10 min. Then sprinkle
with vanilla sugar and serve at your leisure. This may be varied in form as
follows: The strudel may be rolled up in the normal fashion. The strudel
dough may be cut into individual sheets and the filling layered between, as
in a baklava. Vargabeles (Varga strudel-cake, George Lang)