This could almost be described as the “little sister” of the famous Apfelstrudel (Apple Strudel) – in Austria, Topfenstrudel (Cheese Strudel) is popular at coffee time as well as a main dish. It is its combination of delicious ingredients which really distinguishes it: quark, cream and raisins. This dessert is usually served sprinkled with icing sugar and often also with creamy vanilla sauce. Mmmhhh – this Strudel recipe is just waiting to be tried!
For the strudel dough:
- 250 g flour
- 1 egg
- 1 tbsp butter
- 1 pinch of salt
- a little oil
- 60 ml water (cold)
- flour (for flouring work surface)
For the curd cheese filling:
- 100 g butter (room temperature)
- 60 g icing sugar
- 1 pinch of salt
- 1/2 lemon (untreated, grated peel)
- 1 vanilla pod (scrape out the pulp)
- 6 egg yolks
- 1 tbsp vanilla pudding powder
- 100 g sour cream
- 500 g quark / curd cheese
- 1 lemon (juice)
- 60 g raisins (marinaded in rum)
- 6 egg whites
- 60 g granulated sugar
- butter (melted, for glazing)
- 1 egg (whisked, for glazing)
Directions for Cheese Strudel
- To make the strudel dough, form a heap out of the flour on the work surface and make a small hollow in the top. Add the egg, butter, salt, oil and a little water to this and quickly knead the ingredients to form a smooth strudel dough. Leave the dough to rest for approx. 1 hour at room temperature.
- To make the filling, stir the butter (at room temperature), icing sugar, salt, lemon peel and vanilla pulp together until creamy. Gradually fold in the egg yolks and pudding powder. Finally, stir in the sour cream, quark, lemon juice and raisins.
- Beat the egg white and granulated sugar until the mixture is stiff and loosely fold this into the quark mixture.
- Roll out the strudel dough and spread the quark mixture across two thirds of the dough. Brush the remaining part with melted butter and then roll the strudel up into a roll from the buttered side.
- Place the strudel on a greased baking tray with the opening/seam facing downwards and glaze the top with beaten egg.
- Bake in a pre-heated oven at 170°/ 350 °F C for 20 minutes then reduce the temperature to 120°/ 250 °F C and bake for further 10 minutes.
This flour-based dish which is today world famous has its origins in the Habsburg empire although the baked and filled pastry roll is most likely rooted in the Arab and Turkish region. Apple Strudel was first documented in 1696. It gained popularity through Empress Maria Theresia who introduced the sweet strudel to the country’s fine salons. The name “Strudel” (meaning whirlpool or eddy) probably originates from its swirled / shell shape.