Dessert General


This recipe for Austrian Topfenstrudel (“curd cheese strudel”) with vanilla sauce requires 10 minutes of working time and 30 minutes of baking time. Apart from a bowl, a wooden spoon, baking paper and a loaf pan, no other equipment is required.

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Here is a video, where you can see how I make it. (sound only available in German so far, sorry…)

Ingredients and replacement

Strudel dough

For the quick and easy version of Austrian Topfenstrudel you need to buy ready made Strudel dough. If not available in your local grocery store, you can replace it with filo dough or puff pastry dough.

Alternatively, you can make your own strudel dough. It takes a bit more time but is quite fun! Here is my video tutorial for Topfenstrudel with homemade strudel dough.

Curd cheese

If not available in your local grocery store, you can replace curd cheese preferably with farmer’s cheese. Cream cheese is possible too. I do not recommend cottage cheese though, although the taste ist similar to curd.

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Freezing and shelf life

After baking, you can freeze the strudel, as long as the used ingredients have not been frozen before. Before serving, you can bake in the oven for 10-15 minutes.

You can also freeze the vanilla sauce.

Shelf life for the Topfenstrudel is about 4 days (store in the fridge).


This recipe for AustrianTopfenstrudel ("curd cheese strudel") with vanilla sauce requires 10 minutes of working time and 30 minutes of baking time.
5 from 1 vote
Cook Time 10 mins
Baking Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine Austrian, Vienna
Servings 4 portions
Calories 350 kcal


For the strudel

  • 2 eggs
  • 3 tbsp. sugar
  • 1 cup curd cheese or farmers cheese, cream cheese
  • 2 tbsp. sour cream unsalted, unflavoured
  • 1 organic lemon
  • 3 tbsp. raisins if you like
  • 1 strudel dough (usually 2 layers above one another)

For the vanilla sauce

  • 1 cup milk
  • 1 tbsp. vanilla instant pudding powder (alternatively corn starch with a bit vanilla flavour)
  • 2 tbsp. sugar

For serving

  • powdered sugar


For the strudel

  • Heat up your oven to 360°F (180°C).
  • Mix the eggs, sugar, sour cream, curd cheese and the grated zest of a lemon (and eventually raisins) well together.
  • Take the strudel dough out of the packaging and place the two layers directly on top of each other on baking paper. Caution: do not leave it open for too long, the dough dries out very quickly.
    Spread the curd cheese filling on the dough, not too close to the edges.
    Carefully roll up with the help of the baking paper. Fold in the edges.
  • Put the strudel with the baking paper into a loaf pan.
    Brush the top of the strudel with neutral oil or melted butter.
    Bake at 360°F (180°C) for about 30 minutes in the oven.

For the vanilla sauce

  • Mix vanilla pudding powder and sugar in cold milk. Heat in microwave for approx. 2-3 minutes at 600 watts. Caution, cover and use a bowl with a capacity of approx. 2 cups / 500ml so that the sauce does not "explode" when it is heated.


  • Sprinkle the strudel with icing sugar and serve with warm vanilla sauce.



Serving: 200gCalories: 350kcal
Keyword Strudel, Viennese Cuisine
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