Dessert · National
Topfenstrudel
Quark-filled strudel — pulled strudel dough around a creamy Topfen, vanilla, raisin, and lemon filling.
G GlutenD DairyE Eggs
Ingredients
- 250g plain flour, 1 egg, 125ml warm water, 2 tbsp oil (for dough)
- 500g Topfen (quark), drained
- 100g caster sugar
- 3 eggs
- 1 lemon, zested
- 1 tsp vanilla extract
- 80g raisins
- 60g butter, melted
Method
- Make and rest strudel dough as per Apfelstrudel.
- Mix Topfen with sugar, eggs, lemon zest, vanilla, and raisins.
- Stretch dough paper-thin. Brush with melted butter, spread filling, and roll up.
- Bake at 180C for 35-40 minutes until golden. Serve warm with vanilla sauce.