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Topfenstrudel Vienna Sunday Kitchen

Austrian Cream Cheese Strudel (Topfenstrudel)

Recipe for traditional Austrian Cream Cheese Strudel (Topfenstrudel).
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.