Austrian Topfenstrudel with Vanilla Sauce

Traditional Viennese Pastry Delight

A classic Austrian pastry filled with creamy quark cheese and flavorful sultanas, topped with a smooth vanilla sauce.

1 h 45 min
8
Intermediate

Ingredients

Strudel Dough

250g all-purpose flour

1 tbsp vegetable oil

Pinch of salt

120ml lukewarm water

Cheese Filling

500g quark cheese or farmer’s cheese

100g granulated sugar

1 large egg

1 tsp vanilla extract

50g sultanas

Grated zest of 1 lemon

Vanilla Sauce

500ml milk

1 vanilla pod, split and seeds scraped

4 egg yolks

80g sugar

1 tbsp cornstarch

Assembly

50g melted butter for brushing

Powdered sugar for dusting

Preparation

Preparing the Strudel Dough

Combine ingredients

Mix the flour and salt in a bowl, then add the oil and lukewarm water.

Knead and rest

Knead the mixture into a smooth dough, cover, and let it rest for 30 minutes.

Rest the dough properly to achieve maximum elasticity. Pro Tip: Roll the dough very thin to achieve the perfect strudel texture.

Preparing the Cheese Filling

Beat the filling

Beat the quark cheese with sugar, egg, and vanilla extract until smooth.

Ensure your strudel filling is smooth and well-mixed for the best texture.

Incorporate add-ins

Stir in the sultanas and lemon zest until evenly distributed.

Cooking Process

Stretch the Dough

Roll out the dough on a floured surface, then carefully stretch it paper-thin using your hands.

Fill the Strudel

Spread the cheese mixture evenly over the dough, leaving a border, then roll it up.

Bake the Strudel

Place the roll on a baking sheet, brush with melted butter, and bake in a preheated oven at 180°C (350°F) until golden brown.

Plating & Serving