Austrian Topfenstrudel
A warm, comforting Austrian pastry with a sweet quark filling and crispy phyllo exterior. Baked until golden and served with a dusting of powdered sugar.
- Total time
- 35 min
- Servings
- 6
- Calories
- 245
- Protein
- 6g
Ingredients
- 1 cup quark or Greek yogurt
- ½ cup sugar, divided
- 1 whole egg
- 6 sheets phyllo dough (thawed if frozen)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons powdered sugar for dusting
Instructions
- 1
Set the oven to 375°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Pour the quark into a medium bowl, then add 0.25 cup of sugar and the egg, stirring with a fork until the filling is smooth and uniform with no lumps.
- 3
Line a baking sheet with parchment paper and place it on a flat, clean surface close to your work area.
- 4
Unstack the phyllo sheets and lay one flat on the parchment paper, then brush its entire surface with melted butter using a pastry brush, covering from one corner to the opposite corner.
- 5
Repeat step 4 four more times, stacking brushed sheets directly on top of each other until you have five buttered layers.
- 6
Spread the quark filling evenly across the surface of the phyllo stack, leaving a 1-inch border uncovered around all four edges, like a rectangle of filling with a thin frame.
- 7
Starting at a long edge closest to you, roll the phyllo and filling away from you into a tight log, tucking in the sides as you roll so nothing falls out, like rolling a burrito.
- 8
Brush the entire outside of the rolled strudel with the remaining melted butter, coating every visible surface.
- 9
Lay the sixth phyllo sheet on a clean surface, brush it with butter, then carefully wrap it around the strudel log, sealing the seams by pressing gently with your fingers.
- 10
Transfer the strudel to the preheated oven and bake until the exterior turns the color of honey with slightly darker edges, about 25 minutes.
- 11
Remove the strudel from the oven using oven mitts and let it cool for 5 minutes on the baking sheet so it firms up enough to slice cleanly.
- 12
Sift the powdered sugar evenly over the warm strudel using a fine-mesh sieve held 6 inches above, creating a thin white coating across the entire surface.
- 13
Slice the strudel crosswise into 6 equal pieces using a serrated bread knife and a gentle sawing motion, wiping the blade clean between cuts.
Tools you’ll need
- oven
- medium bowl
- fork
- baking sheet
- parchment paper
- pastry brush
- oven mitts
- fine-mesh sieve
- serrated bread knife
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