Austrian Topfenstrudel

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat pastry flour 1 cup (125g) whole wheat pastry flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon butter, melted 1 tablespoon butter, melted
• 1 pound (450g) Topfen (quark or curd cheese) 1 pound (450g) Topfen (quark or curd cheese)
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 1/2 cup (60g) raisins 1/2 cup (60g) raisins
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 12g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat pastry flour, and salt. Make a well in the center and pour in the warm water, vegetable oil, and white vinegar. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Shape it into a ball, cover with a clean kitchen towel, and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling by mixing the Topfen, granulated sugar, eggs, and vanilla extract in a separate bowl until well combined. Stir in the breadcrumbs and raisins.
4. 4.
   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
5. 5.
   Roll out the dough on a lightly floured surface into a thin rectangle, about 16x12 inches (40x30cm). Brush the melted butter over the surface of the dough.
6. 6.
   Spread the cheese filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough, starting from the longer side, to form a log.
7. 7.
   Transfer the strudel onto the prepared baking sheet, seam side down. Brush the top with melted butter.
8. 8.
   Bake for 35-40 minutes, or until the strudel is golden brown and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.
10. 10.
    Slice the Topfenstrudel into portions and serve warm.

Treat your ingredients with care...

• Topfen (quark or curd cheese) — Make sure to drain any excess liquid from the cheese before using it in the filling to prevent a soggy strudel.
• Whole wheat pastry flour — If you can't find whole wheat pastry flour, you can substitute it with half all-purpose flour and half whole wheat flour for a similar result.

Tips & Tricks

• To achieve a flaky pastry, make sure to roll the dough as thinly as possible without tearing it.
• Soaking the raisins in warm water or rum before adding them to the filling will plump them up and enhance their flavor.
• Serve the Topfenstrudel warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Leftover strudel can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving to restore its crispiness.
• For a variation, you can add a sprinkle of cinnamon or a handful of chopped nuts to the filling for extra flavor and texture.

Serving advice

Serve the warm Topfenstrudel as a delightful dessert after a hearty Austrian meal. Cut it into slices and present it on individual plates, dusted with powdered sugar. Accompany it with a cup of freshly brewed coffee or a warm cup of tea for a truly authentic experience.

Presentation advice

To enhance the presentation of the Topfenstrudel, you can drizzle a simple vanilla glaze or a dusting of cocoa powder over the top. Garnish with a sprig of fresh mint or a few berries for a pop of color. Serve it on a decorative dessert plate or a wooden serving board for an elegant touch.