Austrian specialty: Topfenstrudel (cheese strudel)

Ingredients:

• Cheese strudel
• Ingredients:
• 300 g of flour
• 30 g oil
• 1 teaspoon of salt
• 1/8 lukewarm vinegar water (a dash of vinegar)

Butter and Rama for the casserole

Milk and whipped cream (cream) for basting (approx. 1/8 l)

 

PREPERATION: 

 

1. Mix flour and salt in a food processor.
2. Add oil and vinegar water.
3. Use the dough hook to form a smooth dough.
4. Take the dough out and beat it on a hard surface.
5. Repeat the process until the dough is silky and shiny.
6. Place the dough in a flour-dusted bowl, brush with oil, wrap in a warmed cloth, and let it rest for at least 30 minutes.

 

PREPERATION FOR THE WEALTH:

 

• 750 g curd cheese
• 5 eggs
• 50 g of sugar
• 100 g butter
• 1 package of vanilla sugar
• A bit of lemon peel
• And if you like you can put raisins in your wealth 

 

1. Prepare the filling: Beat butter, egg yolks, sugar, and vanilla sugar until creamy. Add quark and mix well. Beat egg whites with sugar until stiff and fold into the mixture.
2. Prepare the dough: Roll out the strudel dough on a lightly floured large kitchen towel. Use the floured back of one hand to lift the dough and gently stretch it from the center towards the edges.
3. Fill and roll: Spread the filling over the dough and sprinkle with raisins, leaving the edges free. Roll up the strudel using the towel and seal the ends well.
4. Bake: Melt butter and margarine in a casserole dish to cover the bottom. Place the strudel in the dish and brush with melted butter. Bake at 170°C (340°F) for about 1 hour, brushing with melted butter several times during baking.
5. Finish: Half an hour before the strudel is done, pour a hot milk-cream mixture over it and finish baking.

 

In Styria, a perfectly stretched strudel dough is a prerequisite for marriage. It should be so thin that you can read a newspaper through it!

At the end put, some icing sugar on the strudel and then it is finished.

Now try it by yourself 

Sincerely, Gudrun von Mödling

You can print a recipe here:  Cheese strudel