A wonderfully warm aroma wafts through the kitchen and it smells of warm vanilla sauce - the table is set and the whole family comes together. It's hard to imagine Austria without curd cheese strudel and the coffee and cake culture associated with it. Especially from the oven, when the puff pastry is crispy but the curd cheese is warm and fluffy - a real treat. A flavoured cup of coffee and happiness is perfect! We have brought you our favourite recipe today so that you too can enjoy our curd cheese strudel.
Our curd cheese strudel
Dough
- 250g flour (plain)
- 125g butter
- 250g curd cheese
- 1 pinch of salt
Filling
- 650gr curd cheese
- 90g granulated sugar
- 1.5 packets of vanilla sugar
- Zest of one organic lemon
- 3 eggs
- 3/4 packet vanilla custard powder
- 1 packet of sultanas (it all depends on whether you are a fan of sultanas and how much you like in your curd cheese strudel)
Procedure
Mix the flour with the butter and a pinch of salt. Add the quark and knead everything until a smooth dough is formed. Wrap the finished dough in cling film and store in the fridge for about 30 minutes.
For the filling: Drain the curd cheese in a sieve and mix with the sugar, vanilla sugar, lemon zest and eggs (our insider tip: only use the egg yolks). The last step is to add the custard powder.
Preheat the oven to 180 degrees. Roll out the dough thinly on a floured work surface and place on a piece of baking paper. Spread the curd cheese filling lengthways in strips and sprinkle sultanas over the filling according to taste (our tip: soak the desired amount of sultanas in a glass or two of rum the night before - this gives it a special flavour). Carefully roll up the dough, place the strudel on a baking tray and prick several times with a fork. Bake in the oven for 45 minutes, leave to cool slightly and serve warm with vanilla sauce.