Dish

Topfenstrudel

The pastry dough is made with flour, butter, and water, and is rolled out very thin before being filled with the sweetened quark cheese mixture. The filling is made with quark cheese, sugar, eggs, and vanilla extract, and is mixed together until smooth. The pastry is then rolled up and baked until golden brown. Topfenstrudel is a delicious and comforting dessert that is perfect for any occasion.

European cuisine› Alpine cuisine› Austrian cuisine

Pastry› Sweet Pastry

Origins and history

Topfenstrudel originated in Austria and has been a popular dessert in the country for centuries. It is believed to have been inspired by the Turkish baklava, which was introduced to Austria during the Ottoman Empire. Today, Topfenstrudel is enjoyed throughout Austria and is a staple dessert in many households.

Dietary considerations

Not suitable for those who are lactose intolerant or have a dairy allergy.

Variations

There are many variations of Topfenstrudel, including sweet and savory versions. Some sweet variations include the addition of raisins or other dried fruits to the filling. Savory versions are filled with spinach and feta cheese.

Presentation and garnishing

Topfenstrudel is typically presented as a whole strudel that is sliced into individual portions. It is often garnished with a dusting of powdered sugar or a drizzle of fruit sauce.

Tips & Tricks

When rolling out the pastry dough, work quickly to prevent it from drying out. Use a very sharp knife when slicing the strudel to prevent the filling from spilling out.

Side-dishes

Topfenstrudel is often served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a cup of coffee or a glass of sweet dessert wine.