Cream cheese strudel

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Topfenstrudel (Cream cheese strudel)

Serves: 6


  • Home-made or ready-made strudel pastry
  • 500g (2 cups) 20%-fat quark (curd), strained
  • 100g (1/2 cup) sour cream
  • 100g (1/2 cup) butter
  • 60g (1/2 cup) powdered (icing) sugar
  • Pinch of salt
  • Zest of half an unwaxed lemon
  • Juice of 1 lemon
  • Seeds scraped from 1 vanilla pod
  • 6 egg yolks
  • 6 egg whites
  • 60g (1/2 cup) granulated sugar
  • 1 tbsp custard powder
  • 60g raisins, soaked in rum
  • 1 egg for glazing
  • Butter (melted, to drizzle)


Prepare the pastry. To make the filling, mix the butter, at room temperature, with the powdered sugar, salt, lemon zest and vanilla pod scrapings until the mixture reaches a creamy consistency. Little by little, stir in the egg yolks and custard powder. Add the sour cream, quark, lemon juice and raisins. Whisk the egg whites with the regular sugar until stiff, then gently fold into with the mixture. Roll out the pastry as directed and spread the filling over two thirds of it. Brush the rest of the pastry with melted butter, and roll the strudel (roll the buttered side towards the filled side). Slide the strudel, with pastry seam on the underside, into a deep, buttered baking tray. Brush the strudel with beaten egg. Bake in a preheated oven for 20 minutes at 170°C, then reduce the heat to 120°C and bake for a further ten minutes.

Tip: If possible, make the filling using Austrian Bauerntopfen - quark with reduced water content. The quark and the sour cream should not be too cold, or the filling mixture may become too firm.

Cooking time: 30 minutes

Oven temperature: 170°C, reducing to 120°C

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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