Topfenstrudel

Topfenstrudel - Austrian National Food

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.

Topfenstrudel
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Topfenstrudel

Recipe by Travel S HelperCourse: DessertCuisine: AustrianDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

300

kcal

Characterised by its delicate flaky pastry enveloping a rich filling of topfen, or quark cheese, Topfenstrudel is a classic Austrian dessert. It is rather well-liked in Austria, usually offered as a nice treat during regular occasions as well as festive ones. Making Strudel Dough—which consists of flour, salt, vegetable oil, an egg, and warm water—is simple. Toppen, sugar, vanilla essence, lemon zest, egg, semolina, breadcrumbs, melted butter makes up the filling. The first needs to mix flour, salt, vegetable oil, an egg, and warm water to get the dough ready. Ten minutes of kneading the dough will help it to reach a smooth and elastic consistency. Save the dough for next use. On a separate vessel, mix topfen, sugar, vanilla essence, lemon zest, and egg. To properly absorb any extra moisture in the cheese, toss semolina or breadcrumbs. On a spotless cloth, gently stretch the dough to guarantee it is rolled out to have a significant rectangular form. Arrange the strudel on a parchment paper-lined baking sheet; cover the surface with melted butter; then, evenly spread the cheese filling over the dough. On a baking sheet, orient the rolled strudel with the seam facing down. Starting with the oven set to 180°C (350°F), preheat it. Bake until the outside turns a golden brown and has a crisp texture, 40 to 45 minutes. One could think about using ricotta cheese instead of Topfenstrudel; but, it is essential to guarantee complete drainage to remove any extra moisture. To improve both texture and taste, one could think about including raisins, currants, nuts, or cinnamon. While any leftovers can be kept in an airtight container for two to three days, topfenstrudel is most fun when eaten fresh.

Ingredients

  • For the Strudel Dough

  • 250g all-purpose flour

  • 1/2 tsp salt

  • 1 tbsp vegetable oil

  • 1 egg (optional, for richer dough)

  • 150ml warm water (adjust as needed)

  • For the Filling

  • 500g Topfen (quark cheese) or ricotta (if Topfen is unavailable)

  • 100g sugar

  • 1 tsp vanilla extract

  • 1 egg

  • Zest of 1 lemon

  • 1 tbsp semolina or breadcrumbs (to help with moisture control)

  • 50g melted butter (for brushing)

  • Additional

  • Powdered sugar (for dusting)

  • A pinch of cinnamon (optional, for extra flavor)

Directions

  • Make the Strudel Dough
  • 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.
  • Prepare the Filling
  • 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.
  • Roll Out the Dough
  • 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.
  • Assemble the Strudel
  • 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.
  • Bake
  • 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.
  • Finishing Touches
  • 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.
  • Serve
  • Slice the strudel into generous pieces and serve warm or at room temperature. Traditionally, people enjoy Topfenstrudel with a cup of coffee or tea.

Notes

  • Topfen Substitute: If you cannot find topfen (quark cheese), ricotta cheese works as a good substitute, although it has a slightly different texture and flavor. Make sure to drain it well to remove any excess moisture.
  • Variations: You can add raisins, currants, or nuts to the filling for extra texture and flavor. Some also like to add a bit of cinnamon to the filling for warmth.
  • Storage: Topfenstrudel is best eaten fresh, but you can store leftovers in an airtight container for up to 2-3 days. Reheat gently in the oven to maintain the crispness of the pastry.
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