Hungarian farmer's cheese strudel

Makes 12-14 pieces

1 cup flour, 1/2 cup (100 gramm) farmer's chees (white cheese), 1/2 cup butter or margarine, 1 cup dark raisins, 1/2 cup any fruit jam/preservers, 1 egg

In a medium mixing bowl, place flour and stir in the farmer's cheese. Work in the butter or margarine with your fingers. It will be crumby at first, but as you work in the butter the dough will become smooth. Form the dough into ball, then flatten it, wrap in plastic wrap, and allow it to rest in the refrigerator for 30 minutes (can be longer).

In a small bowl, mix together raisins and jam.
Divide the chilled dough in half. Work with one piece at the time, keeping the remaining dough in the refrigerator. On a clean and well floured work surface, roll the dough into rectangle approximately 10 x 15 inches. Let the dough rest occassionally. Moist the surface of the dough with half the jam mixture. Roll the dough lengthwise into a tight log. Pinch together egg white lightly and brush the long seam with the beaten egg white. Place the pastry, seam side down, on the greased baking sheet. Repeat with the remaining ball of dough.

Beat the egg yolk with teaspoon of water. Brush the pastry with the beaten yolk. Bake 25-30 minutes, untile a lovely brown. Place the baking sheet on a wire rack to cool. While pastry is still warm, but not hot, cut into slices, about 1 1/4 inches per slice.