Austrian Topfenstrudel (Curd Strudel)
Recipe for traditional Austrian Curd Strudel (Topfenstrudel).
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
Anleitung
- 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.
Notizen
Topfenstrudel is usually sprinkled with powdered sugar and served with hot vanilla sauce.
--------------------------------------
März 29, 2018(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/austrian-cream-cheese-strudel-topfenstrudel/