Topfenstrudel
(Quarkstrudel, Túrós Rétes, Quark Strudel)
Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favorites.
Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon.
Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna.
The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.
Recipe variations
Topfenstrudel
READY IN 2h 35minThe following recipe is for the traditional topfenstrudel and gives instructions for phyllo dough and the filling. The filling is all traditional, calling only for quark, semolina, sugar, blueberries, eggs, salt, lemon, and vanilla. You can use homemade or store-bought quark. We recommend using a tapered rolling pin for rolling out the dough, as it's easier to handle and maneuver.
Custard Strudel
READY IN 2hThe following recipe is adapted from the Saveur website (www.saveur.com). It includes baking the topfenstrudel covered in sauce in a dish. This recipe uses farmer’s cheese which is very similar to quark.
Blueberry Topsfenstrudel
READY IN 55minThis recipe is adapted from the Living on Cookies website (www.livingoncookies.com). It includes fresh or frozen blueberries, blueberry jam and puff pastry which is braided, and not rolled up the traditional way.
Topfenstrudel Authentic recipe
The following recipe is for the traditional topfenstrudel and gives instructions for phyllo dough and the filling. The filling is all traditional, calling only for quark, semolina, sugar, blueberries, eggs, salt, lemon, and vanilla. You can use homemade or store-bought quark. We recommend using a tapered rolling pin for rolling out the dough, as it's easier to handle and maneuver.
WHERE TO EAT The best Topfenstrudel in the world (according to food experts)
