Topfenstrudel is as traditional and popular in Austria as the famous Apple Strudel. We usually serve it with warm vanilla custard.
Here I collected some tipps and instructions for the preparation.
Tipps for making Topfenstrudel with vanilla sauce
The Strudel dough
You can make the strudel dough from scratch or you can buy ready-made strudel dough or filo dough (very similar) in the supermarket.
If you wanna prepare strudel from scratch, you can find the detailled instructions at my apple strudel recipe here. I also made a video tutorial for making strudel dough from scratch – I hope it will help you to master it.
It is not very hard to make the dough by yourself, but needs a little bit of time and patience. I find it very relaxing, though, and it’s one of the things, the participants at my Cooking Classes enjoy the most!
The vanilla sauce
You can of course use vanilla sauce from grocery stores, but you can also make them from scratch pretty easily.
Here is the link to a very traditional Austrian vanilla sauce called Kanarienmilch. The name of this sauce could be translated with “canary milk”. I think the name comes from the yellow colour, which kind of reminded Austrian folks of the canary birds. This sauce needs some egg yolks though.
If you wanna skip the eggs, you can try out a thicker vanilla sauce with corn starch, like I made with my Austrian cream cheese pancakes with vanilla sauce.
Tipp for baking
Put the strudel in a rectangular cake tin to prevent the filling from running out! This is not a must, but the strudel stays more beautiful if you do so. (Maybe a tin about 4×10 inches or 10x25cm) I didn’t use one in the picture below and therefore the strudel turned out relatively “flat”.
Enjoy the strudel! Below you can find the recipe.
If you like my recipes, let’s stay in touch on social media!
Recipe for Austrian Topfenstrudel (Cream Cheese Strudel) with homemade vanilla sauce