Austria
Topfenstrudel
Crisp pastry wrapped around a lemony quark filling with raisins. Vienna's other strudel.
75 minTime
17 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original395kcalsame
17 gproteinsame
1 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toast the breadcrumbs in 10 g of the butter until golden.
- 2Beat the quark, sour cream, 100 g sugar, eggs, rava, zest and vanilla until smooth. Stir in the raisins.
- 3Heat the oven to 190 C. Lay a sheet of filo on a clean cloth, brush with butter and repeat to make a stack of 4.
- 4Scatter half the crumbs along the long edge, spoon half the filling over them in a log, then use the cloth to roll it up. Tuck the ends. Repeat.
- 5Brush with butter and bake 30 to 35 minutes.
- 6Rest 15 minutes, dust with sugar and slice.
Serve it like this
Serve thick warm slices dusted with sugar, with a pool of vanilla sauce or a scoop of ice cream.
