Topfenstrudel aus Mürbteig | Kochen und Küche

quark cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with lower calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

For the dough, knead all ingredients well (by hand or with a mixer), form into a ball and let rest covered in the refrigerator for 30 minutes.

For the filling, prepare all ingredients, mix the topfen in a large bowl with the powdered sugar and sour cream until smooth, gradually stir in the 4 egg yolks, add the vanilla sugar, lemon zest, and raisins.

Beat the 4 egg whites until stiff, gradually adding the crystal sugar, then fold into the topfen mixture.

Divide the dough in half, roll one part out thinly and rectangularly on a floured surface (preferably on lightly floured baking paper), trim the edges if desired, and use scraps for decoration.

Place the dough on a baking sheet with the baking paper, spread half of the topfen mixture over the dough rectangle, roll the strudel using the baking paper, tuck in the ends, and cut off excess baking paper.

Repeat with the second strudel, brush the tops with beaten egg, and bake in a preheated oven at about 200°C for about 30 minutes until golden.

Cooking Techniques

Spice Level:

Dietary

Allergens