Topfenstrudel is as traditional and popular in Austria as the famous Apple Strudel. We usually serve it with warm vanilla sauce.

In this article you will find a traditional recipe for homemade Topfenstrudel and some further tipps and instructions for the preparation.

Tipps for homemade 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 used to enjoy the most!

Pro 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 4x10 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.

Austrian Topfenstrudel (Curd Strudel)

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Recipe for traditional Austrian Curd Strudel (Topfenstrudel).

Vorbereitungszeit 20

Zubereitungszeit 45

Gesamtzeit 1 5

Portionen Strudel

Autor Angelika Kreitner-Beretits

Zutaten

For the Strudel

Strudel dough 2-4 layers, filo dough alternatively
50 g Butter unsalted {~ 3.5 US tablespoons}
40 g sugar {~ 3 US tablespoons}
2 egg yolks
250 g curd alternatively or cream cheese or farmer's cheese, {~ 1 US cup + 4 tablespoons}
65 ml sour cream {~3-4 US tablespoons}
lemon peel (from 1 organic lemon {~1 teaspoon)
2 egg whites
50 g raisins, if you like {3-4 tablespoons}

Additional

40 g Butter unsalted, to spread on the dough {~3 tablespoons}
powdered sugar for serving

Instruction

Beat the egg whites until very stiff.
Mix butter until "fluffy" (it should be at room temperature, but not liquid)
Add all of the ingredients for the Strudel filling to the butter, add the beaten egg whites very carefully in the end.
Place the first Strudel layer on a large dish towel or similar cloth. Brush the layer with 1 tablespoon of butter. Add the second layer on top and again, cover with 1 tablespoon of butter. If you have more than two layers, do likewise with the others. Pour the filling on two thirds of the strudel dough and fold in the edges. With the help of the cloth, roll the strudel.
Bake in the oven for 45-60 minutes at medium temperature.

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Notizen

Topfenstrudel is usually sprinkled with powdered sugar and served with hot vanilla sauce.