Topfenstrudel recipe
The most famous Austrian delicacy is, of course, the over-familiar apple strudel. But have you ever heard of topfenstrudel? Apfelstrudel is an originally Hungarian pastry where the apple and sultana filling is enveloped by a crispy layer of puff pastry, traditionally often eaten with a vanilla sauce. What few people know is that the strudel is based on the Turkish baklava.
Topfenstrudel is common in Carinthia and eastern Austria. In a topfenstrudel, the apple filling is replaced by a sweet soft cheese, with or without sultanas. Delicious to eat once in the mountains but also easy to make at home. Perhaps not a very traditional recipe, but just as tasty!
Ingredients for topfenstrudel for 4 people:
- 250 grams of soft cheese
- 75 grams of sugar
- 2 tablespoons semolina
- 1 packet vanilla pudding powder
- 250 ml milk
- 2 eggs
- A little water
- 1 packet of puff pastry
- 1 teaspoon lemon zest
- Possibly rum sultanas
Preparation method
Preheat the oven to 180 degrees. Mix the milk, pudding powder, sugar, lemon zest and semolina with a whisk until the powder and sugar are well dissolved. In a saucepan, slowly bring this mixture to the boil and then let it cool to room temperature. Mix the soft cheese with one egg. Then add it to the pudding mixture. Stick the puff pastry squares together with some water until you have a large square. Spread the soft cheese filling on half the puff pastry. Then fold it in half and seal the package with some water. Brush the outside with beaten egg yolk and bake in the oven for 20-30 minutes, until the outside is golden. Guten appetit!
