20-Min Crispy Topfen Strudel
Buttery phyllo wrapped around sweet quark (topfen) filling with raisins and cinnamon. Baked until golden and dusted with powdered sugar—Austrian comfort in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 lb quark (topfen) or ricotta
- 6 sheets phyllo dough (thawed)
- 4 tbsp butter, melted
- ¼ cup raisins
- 3 tbsp granulated sugar
- ½ tsp ground cinnamon
- 2 tbsp powdered sugar (for dusting)
Instructions
- 1
Heat oven to 400°F. Line a sheet pan with parchment paper.
- 2
Mix quark, granulated sugar, cinnamon, and raisins in a bowl until combined.
- 3
Lay one phyllo sheet on the pan. Brush lightly with melted butter, then repeat with 5 more sheets, brushing between each.
- 4
Spread quark filling along one long edge, leaving 2 inches from the edge. Roll tightly into a log, tucking in sides.
- 5
Brush the strudel all over with remaining melted butter. Bake 12–14 minutes until golden brown.
- 6
Cool 2 minutes. Dust generously with powdered sugar and serve warm.
Tools you’ll need
- sheet pan
- parchment paper
- medium bowl
- pastry brush
- oven (400°F)
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