Topfenstrudel — Print Recipe — The Culinary Codex

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

Ingredients

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.