Topfenstrudel
Austrian cream cheese strudel with raisins and vanilla in wafer-thin flaky pastry — a Viennese coffeehouse classic.
About This Recipe
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.
Ingredients
Serves 6
- 250 gplain flour
- 125 mlwarm water
- 2 tbspvegetable oil
- 1 pinchsalt
- 500 gquark or ricotta(drained)
- 100 gcaster sugar
- 3eggs(separated)
- 1 tspvanilla extract
- 80 graisins
- 1 lemonzest
- 60 gbutter(melted, for brushing)
- 2 tbspicing sugar(to dust)
Instructions
- 1
Make strudel dough
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.
- 2
Make filling
Mix quark with sugar, egg yolks, vanilla, raisins and lemon zest. Whisk egg whites to soft peaks and fold in gently.
- 3
Stretch dough
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.
- 4
Fill and roll
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.
- 5
Bake
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.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Everything you need to plan your week — free
- Meal calendar
- Grocery list
- AI recipe ideas
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
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.
Variations
- •
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.
Storage
Best eaten the day of baking. Refrigerate for up to 2 days; reheat in a warm oven.
History & Origin
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.
Frequently Asked Questions
Can I use shop-bought filo pastry?
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.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
How do I know it's authentic?
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.
Nutrition Facts
Per serving · 6 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Featured in Guides
This recipe is featured in the following curated guides:
More Austrian Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Browse by Ingredient
More recipes built around the same core ingredients.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes