Topfenstrudel (Cheese Strudel)
Published January 18, 2009 | 
For the filling:
1 1/2 lbs Topfen (farmers cheese) (Quark or Friendly’s Farmers Cheese for USA)
1/2 lb Butter
2 eggs
1 cup raisins
1 1/2 cups sugar
grated skin of 1/2 lemon
dash vanilla sugar or vanilla extract (pure)
pinch of salt
Directions for Filling:
Mix butter and half the sugar for 3 minutes of until butter volume starts to increase. Add eggs and rest of the sugar and mix for another 3 minutes.
Add Topfen to the mixture and stir to combine. Add raisins, a pinch of salt and lemon skin as well as vanilla aroma to the mixture and stir good.
Rolling the Topfen Strudel:
Bring the Topfen filling onto the dough and spread it all over the dough. With the help of the kitchen cloth roll the Strudel and lift it onto your baking tin.
Bake Strudel at 350 F for around 45 minutes; serve when still lukewarm with powdered sugar and/or warm vanilla sauce.
Strudel Dough:
2 cups wheat floor, all purpose
1 whole egg
1/4 cup oil
1 cup lukewarm water
Salt, flour to work with
Directions for Dough:
Mix flour, egg, oil, water and salt very carefully and knead for at least 5 minutes. The result should be smooth, not too soft dough. You can use an electric mixer also. Please the dough on an oiled plate and cover the surface of it with a little oil as well
Now cover with foil, glass bowl or clear cling film and put it in a warm place (100 F). Let it rest for at least 30 minutes, this is essential, otherwise the dough will be braking when it is stretched out over the table.
Now take a clean kitchen towel and spread it over your working place, kitchen table, flour it and place the lukewarm dough ball on it. First start with a rolling pin and later pull the dough with the backs of your hands floured. Work your hands with the backs up under the dough and start to stretch it in all directions.
At the end, the dough has to be thin as a sheet.
Alternative to making the dough..use phyllo dough. This can be bought at your local supermarket.
Posted in Desserts | 
Austrian Desserts, Cheese Strudel, Desserts, Recipes, Topfenstrudel | 
Leave a commentApfelstrudel (Apple Strudel)
Published January 18, 2009 | For the filling:
2 lb apples
1/2 cup sugar
1/2 cup raisins
1/2 cup sweet crumbs
1 lemon (juice and rind)
cinnamon ground, austrian rum (or essence)
1/2 cup butter melted
1/2 cup milk
Strudel Dough:
2 cups wheat floor, all purpose
1 whole egg
1/4 cup oil
1 cup lukewarm water
Salt, flour to work with
Sweet Crumbs:
28 g butter
28 g sugar
55 g bread crumbs
Directions for Filling:
Peel and slice apples, add raisins, sugar, lemon, cinnamon and rum flavor. Mix and squeeze lightly so that the apples absorb the flavors.
Directions for Sweet Crumbs:
Melt butter in pan then add bread crumbs and sugar. Keep stirring until lightly brown bread crumbs..do not burn.
Directions for Dough:
Mix flour, egg, oil, water and salt very carefully and knead for at least 5 minutes. The result should be smooth, not too soft dough. You can use an electric mixer also. Please the dough on an oiled plate and cover the surface of it with a little oil as well
Now cover with foil, glass bowl or clear cling film and put it in a warm place (100 F). Let it rest for at least 30 minutes, this is essential, otherwise the dough will be braking when it is stretched out over the table.
Now take a clean kitchen towel and spread it over your working place, kitchen table, flour it and place the lukewarm dough ball on it. First start with a rolling pin and later pull the dough with the backs of your hands floured. Work your hands with the backs up under the dough and start to stretch it in all directions.
At the end, the dough has to be thin as a sheet.
Fill, roll and Bake Strudel
Brush the entire stretched dough with melted butter, spread sweet crumbs over the dough, so a 3 inch border remains free. Bring the filling on the crumbs.
Now use the towel to help you roll the strudel. Take two corners of the towel and lift the it a little, so strudel starts to roll up. Proceed until it is rolled up, place on baking sheet and brush again with melted butter.
Now place it in the over, bake it at 370 degrees F for 1 hour. After that, pour milk over the strudel and bake another 5-10 minutes.
Alternative to making the dough..use phyllo dough. This can be bought at your local supermarket.
Posted in Desserts | Apfelstrudel, Apple Strudel, Austrian, Austrian Desserts, Dessert, Recipe | Leave a comment