Topfenstrudel in Vanillesauce - Cheese Strudel in Vanilla Custard

Recipe Type: 
Number of Servings: 
Preparation time: 
1 378 kcal
32 g
325 mg
Vitamin D: 
0.84 IU
% Ca recommended daily intake: 

Topfen, also known as 'quark' in Germany, is a type of fresh cheese of Central European origin usually translated as "curd cheese". It is white and unaged, similar to cream cheese or pot cheese. These can be used to substitute "topfen", note that cream cheese has a higher fat content.

Strudel dough Filling
300 g
300 g

  80 ml

wheat flour
corn oil
Pinch of salt
1 egg
warm water

  50 g
  20 g

  50 g
  50 g
500 g

125 ml
2 egg yolks
wheat grits
curd cheese (substitute with cream cheese or pot cheese)
2 egg whites
pinch of salt
1 vanilla pod
grated peel from 1 lemon
skimmed milk
Vanilla custard Decoration
250 ml
  30 g
  20 g

skimmed milk
corn starch
1 vanilla pod
150 g




Strudel dough
1 Make the dough by mixing together flour, salt, water, egg and oil. Cover it with a damp cloth and let it sit for 30 minutes.
Cheese strudel
1 Whisk butter with sugar, vanilla, salt and egg yolks until it is creamy, then add the wheat grits. Add raisins, curd cheese and season with grated lemon peel and some rum.
2 Beat the egg whites with the sugar until stiff and fold them carefully into the filling. Roll out the dough and place it on a cloth. Stretch the dough on the backs of your hands until its very thin. Spread the filling an 2/3 of the dough to within 1 cm from the edge. With the aid of a cloth roll it up tightly and seal the ends.
3 Place the strudel in a greased oven-proof casserole dish and brush it with butter. Bake at 150°C for approximately 20 minutes. Then brush it with the milk and bake it for another 30 minutes.
Vanilla custard
1 Heat the milk with sugar and vanilla pod until it boils, then add the corn starch and let it boil it once more.
2 Remove the vanilla pod. Pour the warm vanilla custard onto a soup plate, place the cheese strudel onto it and serve it decorated with the raspberries.