📝 About This Recipe
Transport your kitchen to the heart of Vienna with this authentic Topfenstrudel, a beloved Austrian classic that elevates simple dairy into a sublime dessert. Unlike its apple cousin, this strudel features a rich, cloud-like filling of 'Topfen' (quark cheese) scented with lemon zest and vanilla, all encased in shatteringly crisp, paper-thin pastry. It is the ultimate expression of Central European comfort, offering a perfect balance of tangy creaminess and buttery crunch.
🥗 Ingredients
For the Strudel Dough
- 250 grams All-purpose flour (plus extra for dusting)
- 2 tablespoons Vegetable oil (neutral flavor)
- 125 ml Warm water (approximately 100°F)
- 1/4 teaspoon Salt
The Topfen Filling
- 500 grams Quark cheese (Topfen) (strained of excess liquid; can substitute with Farmer's cheese)
- 100 grams Unsalted butter (softened at room temperature)
- 100 grams Granulated sugar
- 3 large Eggs (separated into yolks and whites)
- 150 grams Sour cream (full fat)
- 1 Lemon (zest only)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 50 grams Raisins (soaked in rum for 30 minutes and drained)
- 2 tablespoons Cornstarch (to stabilize the filling)
Assembly and Finishing
- 100 grams Unsalted butter (melted for brushing)
- 4 tablespoons Breadcrumbs (toasted lightly in a pan)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large bowl, combine the flour, salt, oil, and warm water. Knead by hand or with a stand mixer for at least 10 minutes until the dough is silky, elastic, and pulls away cleanly from the sides.
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2
Form the dough into a ball, brush it lightly with oil, and place it in a warm bowl. Cover with plastic wrap and let it rest for at least 1 hour at room temperature—this is crucial for stretching.
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3
While the dough rests, prepare the filling. Cream the softened butter with half of the sugar (50g) until light and fluffy. Beat in the egg yolks one at a time.
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4
Fold in the quark (or strained farmer's cheese), sour cream, lemon zest, vanilla, and cornstarch. Mix until smooth, then stir in the rum-soaked raisins.
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5
In a separate clean bowl, whisk the egg whites with the remaining 50g of sugar until stiff, glossy peaks form. Gently fold the egg whites into the cheese mixture to keep it airy.
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6
Preheat your oven to 180°C (350°F). Cover a large table with a clean, lint-free tablecloth and dust it lightly with flour.
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7
Roll the rested dough out as thin as possible with a rolling pin. Then, using the backs of your floured hands, gently stretch the dough from the center outwards until it is paper-thin and translucent (you should be able to see the pattern of the tablecloth through it).
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8
Trim any thick edges from the dough. Brush the entire surface with melted butter and sprinkle the toasted breadcrumbs over two-thirds of the dough.
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9
Spread the cheese filling evenly over the area covered with breadcrumbs, leaving a 2-inch border at the sides.
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10
Fold the side borders inward over the filling. Using the tablecloth to assist you, carefully roll up the strudel, starting from the filling side toward the empty buttered dough side.
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11
Carefully transfer the strudel to a parchment-lined baking sheet, seam-side down. You may need to curve it into a horseshoe shape to fit.
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12
Brush the top generously with more melted butter. Bake for 40-45 minutes until the pastry is a deep golden brown and crisp.
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13
Let the strudel cool for at least 15-20 minutes before slicing to allow the cheese filling to set. Dust heavily with powdered sugar before serving.
💡 Chef's Tips
If you cannot find Quark, use Farmer's cheese or Greek yogurt strained through cheesecloth for 24 hours. Always use the 'windowpane test' for the dough; it must be stretched until see-through or the texture will be chewy rather than crisp. Ensure the water for the dough is warm, not hot, to relax the gluten without killing the elasticity. Avoid over-mixing the egg whites into the cheese; a few streaks are fine and ensure the filling remains light and soufflé-like. If the dough tears while stretching, simply pinch it back together; the rolling process will hide most minor imperfections.
🍽️ Serving Suggestions
Serve warm with a generous ladle of hot vanilla bean custard (Vanillesauce). A side of tart plum compote or roasted apricots provides a beautiful acidic contrast to the rich cheese. Pair with a classic Viennese Melange (espresso with steamed milk and foam). For an adult treat, serve with a chilled glass of Austrian dessert wine like a Beerenauslese. Enjoy as a 'Jause' (afternoon snack) with a dollop of unsweetened whipped cream.