Authentic Austrian Topfenstrudel Recipe

Ingredients

250g puff pastry
500g quark (Topfen)
100g granulated sugar
2 large eggs
Zest of 1 lemon
1 teaspoon vanilla extract
100g raisins
2 tablespoons rum
50g melted butter
2 tablespoons powdered sugar for dusting

Steps and instructions

Preheat your oven to 200°C (392°F).
In a bowl, soak the raisins in rum for at least 15 minutes.
In a separate bowl, mix the quark, granulated sugar, eggs, lemon zest, and vanilla extract until well combined.
Drain the soaked raisins and add them to the quark mixture, stirring it in gently.
Roll out the puff pastry on a lightly floured surface to about a 40 x 30 cm rectangle.
Spread the quark-raisin mixture evenly over the puff pastry, leaving a 1 cm border around the edges.
Roll up the pastry tightly from one of the long sides, like a Swiss roll.
Place the strudel on a baking tray lined with baking paper, with the seam side down.
Brush the strudel with melted butter.
Bake in the preheated oven for about 25-30 minutes or until golden brown.
Remove from the oven and let it cool.
Dust with powdered sugar before serving.

Tools for making

Rolling pin - Used to roll out the puff pastry.
Bowl - Used for mixing the quark filling and soaking the raisins.
Baking tray - Used to place the strudel for baking.
Baking paper - Lined on the baking tray to prevent sticking.
Pastry brush - Used to brush melted butter onto the strudel.

Recipe variations

Use filo pastry instead of puff pastry for a lighter and flakier texture.
Replace quark with cream cheese or ricotta for a different flavor profile.
Add a layer of fruit preserves or compote before spreading the quark mixture to add more fruity sweetness.
Swap raisins with other dried fruits like currants, chopped apricots, or cranberries.
Add a sprinkle of cinnamon or nutmeg to the quark mixture for a warm and aromatic touch.
Add a handful of chopped nuts, such as walnuts or almonds, to the filling for added crunch.
For a savory twist, substitute the sweet filling with a mixture of spinach, feta cheese, and herbs.
Make a gluten-free version by using gluten-free puff pastry or a gluten-free pie crust.
For a vegan option, use vegan puff pastry and replace quark with a vegan cream cheese alternative.

Recipe overview

Enjoy a taste of Austria with this delicious Topfenstrudel recipe. This traditional Austrian dessert features a creamy quark-raisin filling, encased in a flaky puff pastry. The combination of sweet raisins and tart lemon zest gives the strudel a wonderful balance of flavors. This recipe is perfect for impressing guests at a dinner party or enjoying a slice with your afternoon tea. It's surprisingly simple to make, with a preparation time of about 30 minutes and a baking time of 25-30 minutes. The result is a beautifully golden strudel, dusted with powdered sugar for that extra touch of sweetness. Enjoy it warm from the oven or at room temperature for a delightful treat.

Common questions

Can I use a different type of pastry instead of puff pastry?
Yes, you can use a different type of pastry such as filo pastry or strudel dough, but the texture and taste may vary slightly.
Can I substitute quark with another type of cheese?
It is best to use quark for this recipe as it has a specific texture and flavor. However, if you can't find quark, you can try using a mixture of ricotta cheese and Greek yogurt as a substitute.
Can I omit the raisins?
Yes, if you don't like raisins or prefer not to use them, you can simply omit them from the recipe.
Can I use a different type of alcohol instead of rum?
Yes, you can use a different type of alcohol such as brandy, whiskey, or even fruit juice if you prefer or if you don't consume alcohol.
Can I make the strudel ahead of time?
Yes, you can prepare the strudel ahead of time and then bake it when needed. Just make sure to cover it and refrigerate until ready to bake.
Can I freeze the baked strudel?
Yes, you can freeze the baked strudel. Make sure to wrap it tightly in plastic wrap or foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.

Serving dishes and utensils

Baking tray - A flat, rectangular tray used for baking the strudel.
Baking paper - Used to line the baking tray, preventing the strudel from sticking to the tray.
Bowl - Used for mixing the quark mixture and soaking the raisins.
Brush - Used to brush melted butter onto the strudel before baking.
Flour - Used for dusting the surface when rolling out the puff pastry.
Knife - Used to slice the baked strudel into individual servings.
Powdered sugar shaker - Used for dusting powdered sugar over the strudel before serving.
Spatula - Useful for transferring the strudel from the baking tray to a serving platter.

Origin stories

Topfenstrudel, a traditional Austrian dessert, is a delightful spin on the world-renowned apple strudel. Instead of apples, Topfenstrudel is filled with quark, a type of fresh dairy product similar to cottage cheese. This creamy, tangy filling is wrapped in a light, flaky pastry and baked to perfection. The dish is a testament to Austria's dairy farming tradition and the country's knack for creating simple yet delicious pastries. Rumor has it that Austrian farmers would make this dessert as a way to use up leftover quark and ensure nothing went to waste. So, every bite of a Topfenstrudel is not just a culinary delight but also a nod to the sustainable practices of the past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.