Peach Strudel with Sour Cream

Beat together the butter, sugar, and eggs until a creamy foam forms

Add the lemon zest and rum. Reserve

In another bowl, soak the breadcrumbs with milk

Add the sour cream and cottage cheese

Sift through a sieve to make it smooth and add the reserved egg yolk mixture. Reserve

Beat the egg whites until stiff peaks form and fold them into the previous mixture

Roll out the dough on a parchment paper

Spread the filling over 2/3 of the dough and sprinkle with raisins

Brush the remaining dough and edges with melted butter

Helping with the parchment paper, roll the dough into a cylinder shape, pressing the sides to prevent the filling from escaping

Transfer to a baking dish with the parchment paper and bake in a low oven, preheated, for about an hour