Topfenstrudel presents a slender roll of paper-thin pastry cradling a moist core of quark cheese, brightened by vanilla and lemon. The dough—simply flour, salt, oil, egg and warm water—is kneaded until satiny, then rested before being stretched to a broad, translucent sheet. A mixture of topfen, sugar, a hint of vanilla, grated lemon zest and egg is joined by semolina (or breadcrumbs) to bind excess moisture. The filling is laid in a narrow band upon the dough’s edge, which is then rolled snugly and brushed with melted butter. Baked at 180 °C until its surface takes on a honeyed hue and crisp snap—about forty minutes—the strudel emerges with a delicate flake that yields to a tender, subtly sweet interior. Though freshest on the day of its baking, it will retain its charm for a couple more days when sealed against the air.
Topfenstrudel is a traditional Austrian dessert made of a buttery, flaky pastry filled with creamy topfen (quark cheese). In Austria, people often present this dish as a sweet treat on special occasions or in their daily lives. The mix of the crispy golden layers and the tangy, somewhat sweet cheese filling is irresistible.
In a mixing bowl, combine the flour and salt.
Add the vegetable oil and egg (if using) to the flour mixture.
Gradually add warm water and mix until the dough comes together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Cover the dough with a cloth and let it rest for at least 30 minutes. This will make it easier to roll out thinly.
In a separate bowl, combine the topfen (or ricotta), sugar, vanilla extract, lemon zest, and egg. Mix until smooth.
Add the semolina or breadcrumbs to the filling to help absorb any excess moisture from the cheese. This will help maintain the strudel’s texture and prevent sogginess.
Set the filling aside.
On a large clean cloth (preferably a linen or cotton tea towel), sprinkle a bit of flour to prevent sticking.
Roll out the dough as thin as possible using a rolling pin, then gently stretch it with your hands, trying to form a large rectangle. Be careful not to tear it.
Once the dough is stretched, brush the surface with melted butter.
Spread the cheese filling evenly over the dough, leaving about a 1-inch border on all sides.
Starting from one end, carefully lift the cloth and roll the dough tightly, encasing the filling inside. You can tuck in the ends as you roll to prevent the filling from escaping.
Place the rolled strudel seam-side down on a baking sheet lined with parchment paper.
Preheat your oven to 180°C (350°F).
Brush the top of the strudel with more melted butter to help it achieve a golden, crispy crust.
Bake the strudel for 40-45 minutes or until it is golden brown and crisp on the outside.
Once baked, remove the strudel from the oven and allow it to cool slightly.
Dust with powdered sugar and, if desired, a sprinkle of cinnamon.
Slice the strudel into generous pieces and serve warm or at room temperature. Traditionally, people enjoy Topfenstrudel with a cup of coffee or tea.
| Calories | 300 kcal |
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