Topfenstrudel

Topfenstrudel, or quark strudel, is a traditional pastry in Austrian and Central European cuisine. It consists of a very thin sheet of strudel dough wrapped around a sweet Topfen (quark) filling. The dish is closely related to the better-known Apfelstrudel but substitutes the fruit filling with a dairy-based cheese mixture.

Dough and filling are central to the dish. Strudel dough, or Strudelteig, is typically made from flour, water, a pinch of salt, and a small amount of oil or fat; it is rolled and then stretched by hand until almost translucent. The filling combines Topfen (quark), sugar, eggs, vanilla, and lemon zest, with optional raisins or currants. Some versions include cream or a little cornstarch to improve texture and binding.

Preparation and serving usually involve spreading the filling along the dough, rolling it into a log, sealing, brushing with melted butter, and baking until golden. The finished strudel is commonly served warm or at room temperature, dusted with powdered sugar, and accompanied by vanilla sauce, cream, or apple sauce.

Regional significance and variations. Topfenstrudel is a staple of the Austrian pastry repertoire and is also found in southern Germany, the Czech Republic, Slovakia, and Hungary. It reflects the broader strudel tradition, featuring a delicate, thin dough envelope around a creamy cheese filling. The name derives from Topfen (quark) and Strudel (a swirl or whirlwind).