{"id":3937,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-topfenstrudel\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"austrijski-topfenstrudel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-topfenstrudel\/","title":{"rendered":"Austrijski Topfenstrudel"},"content":{"rendered":"\n<style>\n#recipe-sr-topfenstrudel{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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.gj-prose h3::before{background:#999}\n  #recipe-sr-topfenstrudel .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-topfenstrudel .gj-rail,#recipe-sr-topfenstrudel .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-topfenstrudel .gj-rail-t,#recipe-sr-topfenstrudel .gj-rail-stop b,#recipe-sr-topfenstrudel .gj-close .gj-serif{color:#000}\n  #recipe-sr-topfenstrudel .gj-rail-stop span,#recipe-sr-topfenstrudel .gj-rail-sum,#recipe-sr-topfenstrudel .gj-close p{color:#222}\n  #recipe-sr-topfenstrudel .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-topfenstrudel .gj-rail-track::before{background:#999}\n  #recipe-sr-topfenstrudel .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-topfenstrudel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-topfenstrudel .gj-ing-group,#recipe-sr-topfenstrudel .gj-steps>li,#recipe-sr-topfenstrudel .gj-rail,#recipe-sr-topfenstrudel .gj-close,#recipe-sr-topfenstrudel .gj-nutri-row,#recipe-sr-topfenstrudel .gj-fact{break-inside:avoid}\n  #recipe-sr-topfenstrudel .gj-sec h2,#recipe-sr-topfenstrudel .gj-stage{break-after:avoid}\n  #recipe-sr-topfenstrudel .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-topfenstrudel\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Austrijska poslasti\u010darska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Topfenstrudel<\/b> sa kremastim sirom, suvim gro\u017e\u0111em <span class=\"gj-serif\">i tankim hrskavim korama<\/span><\/h2>\n\n  <p class=\"gj-sub\">Austrijska \u0161trudla sa kremastim filom od sve\u017eeg sira, limuna, vanile i suvog gro\u017e\u0111a, obavijena tankim hrskavim korama.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Desert<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>30 min<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>1 h 50 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">10 kri\u0161ki<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 390 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Topfenstrudel-3.webp\" alt=\"Topfenstrudel sa kri\u0161kom, kremastim filom, suvim gro\u017e\u0111em i vanila sosom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">\u0160trudla se se\u010de tek posle kratkog hla\u0111enja, kada se fil stegne dovoljno da kri\u0161ke ostanu uredne.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>\u0160trudla u kojoj fil mora ostati kremast, a kora suva<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Topfenstrudel recept spaja dve suprotne teksture: veoma tanak, zape\u010den omota\u010d i debeo fil od sve\u017eeg sira koji ostaje mekan posle pe\u010denja. Austrijski Topfen, sli\u010dan kvarku ili dobro oce\u0111enom mladom siru, ima dovoljno kiselosti da desert ne deluje te\u0161ko. Limunova korica, vanila i suvo gro\u017e\u0111e daju aromu, dok mala koli\u010dina gustina vezuje vlagu. Cilj nije suv, mrvi\u010dast nadev, ve\u0107 fil koji se mo\u017ee ise\u0107i u \u010distoj kri\u0161ki i koji zadr\u017eava kremastu sredinu.<\/p>\n    <p>Naj\u010de\u0161\u0107a gre\u0161ka nastaje kada sir sadr\u017ei previ\u0161e surutke. Vi\u0161ak te\u010dnosti natapa donje slojeve, a \u0161trudla dobija gnjecavu podlogu. Sir se zato cedi u gazi najmanje pola sata, du\u017ee ako je veoma vla\u017ean. Pavlaka se dodaje zbog glatko\u0107e, ali ne sme da pretvori fil u retku smesu. \u017dumanca nose masno\u0107u i boju, belanca daju lako\u0107u, a gustin stabilizuje masu bez izra\u017eenog bra\u0161nastog ukusa.<\/p>\n    <p class=\"gj-pull\">Dobro oce\u0111en sir \u010duva donju koru, a kratko hla\u0111enje \u010duva presek.<\/p>\n    <p>Suvo gro\u017e\u0111e se kratko potapa u toploj vodi ili rumu, zatim temeljno su\u0161i. Vla\u017ene bobice prave d\u017eepove pare u filu i mogu da razdvoje slojeve. Kore se premazuju tankim slojem otopljenog putera; previ\u0161e putera \u010dini \u0161trudlu masnom, premalo ostavlja suve, lomljive listove. Fil se raspore\u0111uje preko dve tre\u0107ine povr\u0161ine, sa praznim rubom koji se zatvara pri uvijanju. Krajevi se podvla\u010de ispod rolne da nadev ne iscuri.<\/p>\n    <p>Pe\u010denje na 180 \u00b0C daje dovoljno vremena da se sredina zagreje, a povr\u0161ina postane zlatna. Ako kora prebrzo tamni, \u0161trudla se poslednjih deset minuta labavo pokriva papirom za pe\u010denje. Gotov fil ne treba da bude te\u010dan pri blagom pritisku, ali \u0107e se jo\u0161 u\u010dvrstiti tokom hla\u0111enja. Najmanje dvadeset minuta odmora spre\u010dava da se vru\u0107 nadev izlije pri prvom rezu. \u0160e\u0107er u prahu ide tek kada povr\u0161ina vi\u0161e nije vrela.<\/p>\n    <p>Topfenstrudel se u austrijskim kafeima i gostionicama slu\u017ei topao ili na sobnoj temperaturi, \u010desto uz vanila sos. U ovoj verziji sos nije deo osnovnog recepta, pa nutritivni prora\u010dun obuhvata \u0161trudlu i lagano posipanje \u0161e\u0107erom. Fotografija prikazuje i mali bokal svetlog sosa kao predlog za serviranje. Bez sosa, desert ima jasniji ukus limuna i sira; sa sosom postaje mek\u0161i i bogatiji.<\/p>\n    <p>Topfen za fil mora biti suv i sitan. Ako je vla\u017ean, cedi se u gazi ili veoma gustom situ nekoliko sati. Vi\u0161ak te\u010dnosti razmek\u0161ava kore, razdvaja fil i produ\u017eava pe\u010denje bez stvarnog u\u010dvr\u0161\u0107ivanja sredine. Griz ili pra\u0161ak za puding upija deo vlage, ali nije zamena za dobro oce\u0111en sir. Suvo gro\u017e\u0111e se natapa kratko, zatim temeljno su\u0161i da ne unese te\u010dnost na jednom mestu.<\/p>\n    <p>Razvla\u010denje i motanje tra\u017ee miran, brz rad. Kore se premazuju tanko, bez lokvi putera, a fil se raspore\u0111uje uz jednu du\u017eu ivicu. Bo\u010dne strane se uvijaju ka unutra pre rolanja, \u010dime se zadr\u017eava sir tokom pe\u010denja. \u0160trudla se prebacuje na pleh pomo\u0107u krpe ili papira, sa spojem okrenutim nadole. Posle rerne odmara dovoljno dugo da se fil stegne, ali se slu\u017ei jo\u0161 blago topao.<\/p>\n    <p>Fil se proverava pre motanja: treba da pada sa ka\u0161ike u te\u0161koj traci, ne da te\u010de. Limunova kora i vanila ostaju umereni kako ne bi sakrili mle\u010dni ukus sira. Ako se koristi sos od vanile, slu\u017ei se sa strane, jer prelivanje cele \u0161trudle brzo omek\u0161ava tanke, zape\u010dene slojeve kore.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od ce\u0111enja sira do \u010distog reza<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Sir se cedi, a suvo gro\u017e\u0111e potapa i zatim temeljno su\u0161i.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:35<\/b><span>Fil se me\u0161a, belanca se pa\u017eljivo ume\u0161avaju, kore premazuju puterom.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:50<\/b><span>\u0160trudla ulazi u rernu na 180 \u00b0C, sa spojem okrenutim nadole.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:35<\/b><span>Pe\u010dena rolna odmara najmanje 20 minuta pre posipanja i se\u010denja.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Oce\u0111en sve\u017ei sir me\u0161a se sa puterom, \u0161e\u0107erom u prahu, pavlakom, \u017eumancima, limunom, vanilom i gustinom. \u010cvrst sneg od belanaca i \u0161e\u0107era ume\u0161ava se ru\u010dno, zatim se dodaje osu\u0161eno suvo gro\u017e\u0111e. Tanke kore se premazuju puterom, fil se raspore\u0111uje preko dve tre\u0107ine i \u0161trudla uvija uz pomo\u0107 papira ili \u010diste krpe. Pe\u010de se na 180 \u00b0C oko 45 minuta, do zlatne kore i stabilne sredine. Posle najmanje 20 minuta hla\u0111enja posipa se \u0161e\u0107erom u prahu i se\u010de na deset kri\u0161ki. \u0160trudla se hladi dovoljno da se fil stabilizuje, zatim se se\u010de nazubljenim no\u017eem i po \u017eelji slu\u017ei uz malo sosa od vanile.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za fil<\/h3>\n        <ul>\n          <li><b>600 g sve\u017eeg sira ili kvarka, oce\u0111enog<\/b> \u2014 <em>20% mle\u010dne masti daje dobru ravnote\u017eu<\/em><\/li>\n          <li><b>120 g kisele pavlake<\/b> \u2014 <em>za glatku strukturu<\/em><\/li>\n          <li><b>80 g mekog putera<\/b> \u2014 <em>za fil<\/em><\/li>\n          <li><b>90 g \u0161e\u0107era u prahu<\/b> \u2014 <em>za kremastu osnovu<\/em><\/li>\n          <li><b>3 velika jaja, odvojena<\/b> \u2014 <em>belanca se mute posebno<\/em><\/li>\n          <li><b>50 g kristal \u0161e\u0107era<\/b> \u2014 <em>za stabilan sneg<\/em><\/li>\n          <li><b>25 g kukuruznog skroba<\/b> \u2014 <em>vezuje vi\u0161ak vlage<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica ekstrakta vanile<\/b> \u2014 <em>ili seme pola mahune<\/em><\/li>\n          <li><b>sitno rendana korica 1 limuna<\/b> \u2014 <em>samo \u017euti deo<\/em><\/li>\n          <li><b>1 ka\u0161ika limunovog soka<\/b> \u2014 <em>za sve\u017einu<\/em><\/li>\n          <li><b>80 g suvog gro\u017e\u0111a<\/b> \u2014 <em>potopljeno i dobro osu\u0161eno<\/em><\/li>\n          <li><b>1 g soli<\/b> \u2014 <em>poja\u010dava aromu<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za kore i zavr\u0161etak<\/h3>\n        <ul>\n          <li><b>8 tankih kora za pitu, oko 320 g<\/b> \u2014 <em>bez poderotina<\/em><\/li>\n          <li><b>70 g otopljenog putera<\/b> \u2014 <em>za premazivanje kora<\/em><\/li>\n          <li><b>15 g prezli<\/b> \u2014 <em>tanki sloj ispod fila<\/em><\/li>\n          <li><b>15 g \u0161e\u0107era u prahu<\/b> \u2014 <em>za posipanje ohla\u0111ene \u0161trudle<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su mleko, jaja i gluten. Suvo gro\u017e\u0111e mo\u017ee da se izostavi. Bezglutenske kore mogu da poslu\u017ee, ali se druga\u010dije savijaju i tra\u017ee pra\u0107enje uputstva proizvo\u0111a\u010da.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Fil<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Ocedite sir<\/p>\n        <p class=\"gj-step-x\">Sir stavite u gazu ili gusto sito i ostavite najmanje 30 minuta. Suvo gro\u017e\u0111e prelijte toplom vodom 10 minuta, ocedite i osu\u0161ite ubrusom.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Napravite kremastu osnovu<\/p>\n        <p class=\"gj-step-x\">Umutite 80 g putera sa \u0161e\u0107erom u prahu i solju 3 minuta. Dodajte \u017eumanca jedno po jedno, zatim pavlaku, sir, vanilu, limunovu koricu, limunov sok i skrob.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Umutite belanca<\/p>\n        <p class=\"gj-step-x\">Belanca mutite do meke pene, zatim postepeno dodajte kristal \u0161e\u0107er i mutite do \u010dvrstih, sjajnih vrhova. Ume\u0161ajte ih u fil u tri navrata, \u0161irokom lopaticom.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dodajte suvo gro\u017e\u0111e<\/p>\n        <p class=\"gj-step-x\">U fil pa\u017eljivo ume\u0161ajte potpuno suvo gro\u017e\u0111e. Masa treba da bude gusta i da sporo pada sa lopatice.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Uvijanje i pe\u010denje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite kore<\/p>\n        <p class=\"gj-step-x\">Rernu zagrejte na 180 \u00b0C. Na papir za pe\u010denje stavite prvu koru, prema\u017eite tanko puterom i ponovite sa preostalim listovima.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Rasporedite fil<\/p>\n        <p class=\"gj-step-x\">Po donjoj dve tre\u0107ine pospite prezle, zatim nanesite fil, ostavljaju\u0107i rub od 3 cm. Bo\u010dne rubove preklopite preko nadeva.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Uvijte \u0161trudlu<\/p>\n        <p class=\"gj-step-x\">Uz pomo\u0107 papira pa\u017eljivo uvijte roladu i prenesite je na pleh sa spojem nadole. Povr\u0161inu prema\u017eite preostalim puterom.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ispecite<\/p>\n        <p class=\"gj-step-x\">Pecite 40\u201345 minuta, dok kora ne postane ravnomerno zlatna, a sredina ne deluje te\u010dno pri blagom pritisku. Ako vrh tamni, pokrijte papirom poslednjih 10 minuta.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Hla\u0111enje i se\u010denje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Odmorite \u0161trudlu<\/p>\n        <p class=\"gj-step-x\">Ostavite Topfenstrudel na plehu 20\u201330 minuta. Ne preme\u0161tajte ga dok je fil potpuno vru\u0107.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pospite i isecite<\/p>\n        <p class=\"gj-step-x\">Pospite \u0161e\u0107erom u prahu i isecite nazubljenim no\u017eem na 10 kri\u0161ki, bez sna\u017enog pritiskanja kore.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Slu\u017ei se blago topao ili na sobnoj temperaturi. Vanila sos se mo\u017ee ponuditi odvojeno, kao i ka\u0161ika nezasla\u0111ene umu\u0107ene pavlake. Za uredne kri\u0161ke koristi se nazubljeni no\u017e koji prolazi kroz koru kratkim potezima.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Ohla\u0111ena \u0161trudla se \u010duva pokrivena u fri\u017eideru do tri dana. Podgreva se 8\u201310 minuta na 160 \u00b0C, \u0161to vra\u0107a deo hrskavosti. Mikrotalasna rerna omek\u0161ava kore. Zbog mle\u010dnog fila ne treba da stoji na sobnoj temperaturi du\u017ee od dva sata.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Suvo gro\u017e\u0111e mo\u017ee da se zameni sitno se\u010denim suvim kajsijama. U fil mo\u017ee da se doda 40 g mlevenog maka. Limunova korica mo\u017ee da se zameni pomorand\u017einom. Za bla\u017ei ukus vanile koristi se pola ka\u0161i\u010dice ekstrakta i dodatna ka\u0161ika limunovog soka.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Sir se meri posle ce\u0111enja, ne pre. Kore koje \u010dekaju pokrivaju se blago vla\u017enom krpom da se ne osu\u0161e. \u0160trudla se pe\u010de na srednjoj pre\u010dki, gde se fil i kora zagrevaju ravnomerno. Potrebni su sito ili gaza, mikser, velika lopatica, pleh i papir za pe\u010denje.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 390 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 43 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 12 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 19 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 220 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 kri\u0161ka. <b>Alergeni:<\/b> Alergeni su mleko, jaja i gluten. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Tanka kora treba da pukne pod no\u017eem, a fil da ostane gladak i miran.<\/p>\n    <p>Topfenstrudel uspeva kada se vlaga dr\u017ei pod kontrolom. Oce\u0111en sir, skroman sloj prezli i dovoljno odmora daju \u0161trudlu koja je istovremeno hrskava spolja i kremasta u sredini.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-topfenstrudel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Topfenstrudel sa kremastim sirom, suvim gro\u017e\u0111em i tankim hrskavim korama\",\n  \"description\": \"Topfenstrudel sa sve\u017eim sirom, pavlakom, limunom, vanilom i suvim gro\u017e\u0111em, pe\u010den u tankim korama i poslu\u017een blago topao.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Topfenstrudel-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Topfenstrudel-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Topfenstrudel-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Desert\",\n  \"cookingMethod\": \"Pe\u010denje u rerni\",\n  \"keywords\": \"kremasti Topfenstrudel, \u0161trudla sa sve\u017eim sirom, austrijska \u0161trudla sa suvim gro\u017e\u0111em, fil od kvarka za \u0161trudlu, Topfenstrudel sa vanilom\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H50M\",\n  \"recipeYield\": \"10 kri\u0161ki\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"390 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"12 g\",\n    \"fatContent\": \"19 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"220 mg\",\n    \"servingSize\": \"1 kri\u0161ka\"\n  },\n  \"recipeIngredient\": [\n    \"600 g sve\u017eeg sira ili kvarka, oce\u0111enog\",\n    \"120 g kisele pavlake\",\n    \"80 g mekog putera\",\n    \"90 g \u0161e\u0107era u prahu\",\n    \"3 velika jaja, odvojena\",\n    \"50 g kristal \u0161e\u0107era\",\n    \"25 g kukuruznog skroba\",\n    \"1 ka\u0161i\u010dica ekstrakta vanile\",\n    \"sitno rendana korica 1 limuna\",\n    \"1 ka\u0161ika limunovog soka\",\n    \"80 g suvog gro\u017e\u0111a\",\n    \"1 g soli\",\n    \"8 tankih kora za pitu, oko 320 g\",\n    \"70 g otopljenog putera\",\n    \"15 g prezli\",\n    \"15 g \u0161e\u0107era u prahu\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Fil\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ocedite sir\",\n          \"text\": \"Sir stavite u gazu ili gusto sito i ostavite najmanje 30 minuta. 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Masa treba da bude gusta i da sporo pada sa lopatice.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Uvijanje i pe\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite kore\",\n          \"text\": \"Rernu zagrejte na 180 \u00b0C. Na papir za pe\u010denje stavite prvu koru, prema\u017eite tanko puterom i ponovite sa preostalim listovima.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Rasporedite fil\",\n          \"text\": \"Po donjoj dve tre\u0107ine pospite prezle, zatim nanesite fil, ostavljaju\u0107i rub od 3 cm. Bo\u010dne rubove preklopite preko nadeva.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Uvijte \u0161trudlu\",\n          \"text\": \"Uz pomo\u0107 papira pa\u017eljivo uvijte roladu i prenesite je na pleh sa spojem nadole. 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