Austrian Desserts: Topfenstrudel

Ingredients (filling for one strudel)

100 g butter
80 g sugar
3 eggs (segregate yolks and egg white)
300 g quark
125 mL cream
some grated lemon peel
50 g raisins

What Topfenstrudel is

All the World knows Austrian apple strudel, but only few realise that "strudels" are a whole category of Austrian meals or desserts. You can fill strudels with all sorts of sweet or savoury fillings. Topfenstrudel is an example for another dessert using quark, the fresh cheese that is very popular in Austria. There are several different recipes for the dough, but for a "quick-and-easy" approach to the strudel, use the one given for apple strudel dough.

How to prepare Topfenstrudel

Follow the instructions for the dough as given for apple strudel. For the Topfenstrudel filling, segregate the yolks from the egg whites. Whip the egg white until stiff. Mix all other ingredients and then carefully, add the whipped egg white. Fill the strudel, close it and sprinkle some liquid butter or an egg on top (for the colour). Bake it in a pre-heated oven at around 180 degrees Celsius for 15 minutes.

More Austrian Recipes

Cooking Measures Conversion Tool

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl

Converting Kitchen Measures: US vs. Metric

back to "dining & cuisine"