Topfenstrudel | Das Original Rezept von Josef Strudel 🇦🇹

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.

In a bowl, combine 100 g flour, 2 tablespoons rapeseed oil, a pinch of salt, and 100 g water.

Knead the mixture until smooth and let it rest for at least 30 minutes, covered with a bit of rapeseed oil to prevent drying.

For the filling, mix 500 g quark, 80 g sugar, and 1 tablespoon vanilla sugar together.

Zest half a lemon and add it to the filling mixture.

Separate 3 eggs, adding the yolks to the filling and whipping the whites until stiff peaks form.

Fold the egg whites into the filling gently to keep it airy.

Roll out the rested dough until thin, ensuring you can see through it.

Trim any uneven edges from the dough.

Brush the rolled-out dough with melted butter.

Spread the filling over the dough, leaving a 5 cm border around the edges.

Carefully roll the dough to enclose the filling, ensuring it stays sealed inside.

Grease a loaf pan with butter and place the rolled strudel inside.

Brush the top of the strudel with egg for a golden finish.

Bake in the oven at 180°C for 45 minutes.

Once baked, let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens