Austrian Topfenstrudel quick & easy

This recipe for Austrian Topfenstrudel ("curd cheese strudel") with vanilla sauce requires 10 minutes of working time and 30 minutes of baking time.

Apart from a bowl, a wooden spoon, baking paper and a loaf pan, no other equipment is required.

You can find a detailled description with pictures and a video for the recipe below.

Jump to:

• Recipe Video
• Ingredients
• Equipment
• Instructions
• Freezing and shelf life
• Quick & Easy Austrian Topfenstrudel Recipe

Recipe Video

Ingredients

• Strudel dough: For the quick and easy version of Austrian Topfenstrudel you need to buy ready made Strudel dough. If not available in your local grocery store, you can replace it with filo dough or puff pastry dough.
  
  Alternatively, you can make your own strudel dough. It takes a bit more time but is quite fun! Here is my video tutorial for Topfenstrudel with homemade strudel dough.
• Curd cheese or farmer's cheese: If not available in your local grocery store, you can replace curd cheese preferably with cream cheese. I do not recommend cottage cheese though, although the taste ist similar to curd.
• Sour cream
• Sugar
• eggs
• Lemon zest
• Vanilla Sauce for serving:
  Austrian Vanilla Sauce is almost the same as Vanilla Pudding or Custard, but a bit more liquid. You can make it with storebought vanilla pudding or custard powder, but by using about 50% more milk than the packaging says. (So if you would make a pudding with 500ml/2 cups of milk, you would use about 750ml/3 cups instead). But if you like it less liquid, you can also just make normal pudding or custard.
  
  Here is a recipe for homemade vanilla sauce with different variations.
  
  And here is a traditional and very liquid Austrian vanilla sauce with lots of egg yolks (Kanarienmilch recipe).
  
• powdered sugar to sprinkle - optional

Equipment

• baking paper / parchment paper 38 x 42 cm (16''x24'' Full Sheet Pan)
• loaf tin 11 x 25 cm (5''x10'') holds the strudel together, so that the filling does not leak out
• bowl for mixing the filling
• whisk for whisking th eggs
• cooking spoon to mix the filling (no electrical mixer or kitchen machine needed)

Instructions

Here are the instructions for the recipe with pictures. You can find the detailled ingredients in the printable recipe card below.

Heat up your oven to 360°F (180°C).

Whisk eggs and sugar until dissolved.

Add sour cream, curd cheese and the grated zest of a lemon (and eventually raisins) and stir until the ingredients are well mixed.

Take the strudel dough out of the packaging and place the two layers directly on top of each other on the baking paper. Caution: do not leave it open for too long, the dough dries out very quickly.

Spread the curd cheese filling on the dough, not too close to the edges.

With the help of the baking paper, carefully roll in about two thirds of the strudel.

Fold in the edges.

Now roll until the end.

Place the strudel in the middle of the baking paper, with the edge pointing downwards. (So the top is a smooth surface without visible edges.)

Put the strudel with the baking paper into a loaf pan.

Brush the top of the strudel with neutral oil or melted butter. Bake at 360°F (180°C) for about 30 minutes in the oven.

Freezing and shelf life

After baking, you can freeze the strudel, as long as the used ingredients have not been frozen before. Before serving, you can bake in the oven for 10-15 minutes.

You can also freeze the vanilla sauce.

Shelf life for the Topfenstrudel is about 4 days (store in the fridge).

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