Dessert General


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

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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.

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Recipe for Austrian Topfenstrudel (Cream Cheese Strudel) with homemade vanilla sauce

Topfenstrudel Vienna Sunday Kitchen

Austrian Cream Cheese Strudel (Topfenstrudel)

Recipe for traditional Austrian Cream Cheese Strudel (Topfenstrudel).
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 1 Strudel


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 or cream cheese farmer’s cheese, {~ 1 US cup + 3-4 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}


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


  • 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.


Topfenstrudel is usually sprinkled with powdered sugar and served with hot vanilla sauce.
Tried this recipe?Let us know how it was!


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