Topfenstrudel

Name: Topfenstrudel
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8 servings
Cuisine: Austrian
Ingredients: 1 batch strudel dough (250g flour, 1 egg, 2 tbsp oil, 120ml water, salt); 500g Topfen (quark or farmer cheese); 100g sugar; 2 eggs, separated; 60g melted butter; 80g sour cream; Zest of 1 lemon; 1 tsp vanilla extract; 50g raisins; Powdered sugar; Vanilla sauce

Topfenstrudel (TOHP-fen-shtroo-del)

Quark Cheese Strudel

⏱ Prep Time 45 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 343 kcal

Delicate strudel dough wrapped around a creamy, lemon-scented quark filling, baked golden and served with vanilla sauce.

Nutrition & Info

Protein 12.0g

Carbs 40.0g

Fat 15.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

large clean cloth mixing bowl baking sheet zester

Presentation Guide

Vessel: oval porcelain plate

Garnishes: powdered sugar, lemon zest

Accompaniments: vanilla sauce, whipped cream

Ingredients

1 batch strudel dough (250g flour, 1 egg, 2 tbsp oil, 120ml water, salt)
500g Topfen (quark or farmer cheese)
100g sugar
2 eggs, separated
60g melted butter
80g sour cream
Zest of 1 lemon
1 tsp vanilla extract
50g raisins
Powdered sugar
Vanilla sauce

Instructions

1
Make strudel dough: knead flour, egg, oil, water, salt until smooth. Rest 30 min.
2
Mix Topfen, sugar, egg yolks, sour cream, lemon zest, and vanilla until smooth.
3
Beat egg whites to stiff peaks and fold gently into the Topfen mixture. Fold in raisins.
4
Stretch dough on a floured cloth until paper-thin. Brush with melted butter.
5
Spread filling over two-thirds of the dough. Roll up tightly using the cloth.
6
Place seam-down on a lined baking sheet, brush with butter. Bake at 180°C (350°F) for 35 min until golden. Dust with powdered sugar, serve warm with vanilla sauce.

💡

Did You Know?

In Austrian farmhouses, Topfenstrudel was considered more of a main course than a dessert — a hearty, protein-rich meal after a day in the fields.

Chef's Notes

Equipment Tips

large clean cloth
mixing bowl
baking sheet
zester

Garnishing

powdered sugar, lemon zest

Accompaniments

vanilla sauce, whipped cream

The Story Behind Topfenstrudel

Topfenstrudel is the creamy counterpart to Apfelstrudel in the Austrian pastry canon. Topfen (quark) has been central to Alpine dairy cooking for centuries, and wrapping it in strudel dough created one of Austria's most comforting desserts, found in every Konditorei.

🕐 Traditionally enjoyed afternoon coffee or dessert 📜 Origins: 18th century

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