Topfenstrudel (cream cheese strudel) is one of the triumvirate of great Viennese strudels alongside apfelstrudel and Millirahmstrudel. A filling of Topfen (quark/fresh cheese), raisins, egg yolks and vanilla is wrapped in the same hand-stretched ultra-thin strudel pastry as apple strudel. Baked until golden and served warm with vanilla sauce or sour cream, it is a celebration of Viennese pastry craftsmanship.
Serves 6
Knead flour, water, oil and salt into a very smooth, elastic dough. The elasticity is crucial. Rest covered in a warm bowl for 30 minutes.
Mix quark with sugar, egg yolks, vanilla, raisins and lemon zest. Whisk egg whites to soft peaks and fold in gently.
On a large cloth-covered table, use your hands (knuckles, not fingertips) to stretch the dough from the centre outwards until it is paper-thin and you can read newsprint through it.
Brush dough with melted butter. Spread filling along one edge, leaving a border. Lift the cloth to roll the strudel over itself into a log.
Transfer to a lined baking tray, curve into a crescent. Brush with butter. Bake at 190°C for 30–35 minutes until golden. Dust with icing sugar. Serve warm.
The dough must be stretched slowly from the centre — rushing tears it.
Remove any thick edges — they stay tough after baking.
The filling should be quite thick (drained quark) — wet filling makes the base soggy.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Add a handful of chopped walnuts to the filling.
Serve with vanilla sauce (custard) instead of icing sugar for a restaurant-style finish.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten the day of baking. Refrigerate for up to 2 days; reheat in a warm oven.
Strudel pastry was introduced to the Habsburg court in Vienna via the Ottoman Empire (baklava dough). Topfenstrudel developed as a Viennese variation using local fresh cheese (Topfen), becoming a staple of the Viennese coffeehouse tradition from the 18th century.
Yes — layer 4 sheets of filo, brushing each with butter. It gives a flakier result rather than the chewy, stretchy authentic strudel texture, but is much easier.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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