• Knead the dough until it comes together into a uniform texture.
  
• Place the dough onto a floured surface.
  
• Knead and divide into equal balls, we made 8 here. Cover and let them rest until the fillings are prepared.
  

Filling

• Prepare the filling. Let's try something wild: summer squash with poppy seed, sour cherry with poppy seed and cottage cheese with raisins and honey.
  

Assembly

• Roll out one dough into a 4" / 10cm disc. Brush some sour cream on top.
  
• Pick to dough up and stretch it by letting gravity do its thing.
  
• Put it back onto the table and stretch it further by hand. This is the tricky part. Check out: How to stretch strudel dough
  
• Place lumps of filling, about the size of a tablespoon, onto about ¾ part of the dough. Keep about 2" / 5cm distance between the lumps and mind that the rows next to each other are alternating and not covering one another. Drizzle optional shaken up sour cream on top.
  
• Roll the dough up, starting from the side where the fillings are close to the edge using the table cloth. If the dough doesn't want to roll, a special technique called jumping the dough must be initiated, which is a slight yank of the cloth so a bit of extra momentum is given the dough for moving. Check out: How to roll Strudel up
  
• Cut the strudel into the size of the baking tray.
  
• Place the strudels into the parchment paper lined or lightly oiled baking tray. Brush them with more sour cream.
  
• Place the strudels on the middle rack of a 350°F / 180°C preheated oven until golden brown, about 20 minutes.