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Instructions |
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Cream 2 soft sticks(or more) of butter in your
mixer…add sugar and let it cream together good.
Add the eggs one at a time. Mix it well before
you add the next egg (otherwise they won’t mix in
well) Fold in the cottage cheese. (I put the
cottage cheese in a big bowl & add the mixture
over it…the mixer bowl can’t hold all that
cottage cheese). Using 3 sheets of filo one at a
time drizzle some melted butter before you lay
the next sheet. (You can get by with just
butteing the top sheet)
Using a soup ladle put a full ladle & a half of
the filling at the bottom part of the stack of
buttered filo
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Take a few of the drained raisins & sprinkle on
the filling.
Fold the bottom stack of filo over the filling,
fold the sides over next, then roll all of it up
& put it in your buttered baking pan or dish.
Paint the tops with melted butter. Note- if it
messes up & some filling leaks out when you roll
it up, it’s okay. When there is some of the
filling left I spoon it around the rolls in the
pan. Bakes up nice.
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Now, do the same for the next roll…using 3 sheets
of filo, etc.
Continue doing that until the filo or filling is
gone. (Normally you will have to open the second
roll of filo…some filo may be left over when you
are finished with the filling) It’s hard to come
out even with the filling & the filo. Do what you
want with the left overs.
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Bake at 325 oven for about an hour or less. Check
if it looks done.
I suggest you bake it on the lower part of the
oven, because the tops will get too brown if they
are higher in the oven.
Everyone’s oven bakes different…just use your own
judgement.
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| Serving
Suggestions |
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(Note- this makes a lot. You can cut the recipe in half If you want)…I’ve never made a half recipe before)
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Originally Submitted
5/9/2020
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