Topfenstrudel (Quark Strudel with Vanilla and Lemon Zest)
Why this recipe works
- Crisp pastry, creamy centre: Thin stretched dough bakes into a delicate shell around the soft quark filling.
- Gently sweetened: Caster sugar, vanilla and lemon zest keep the filling fragrant without making it heavy.
- Classic strudel method: Resting and stretching the dough gives the pastry its recognisably fine, layered texture.
Get the most out of this recipe
Timing notes
- Let the dough relax: The 45-minute rest is important: it makes the dough more elastic and easier to stretch thinly without tearing.
- Best served warm: Allow the strudel to cool briefly before slicing so the filling settles while the pastry stays crisp.
Ingredient notes
- Use quark for the right filling: Quark gives the strudel its lightly tangy, creamy centre; avoid very wet alternatives unless they are well drained.
- Dried fruit choice: Sultanas bring a mild sweetness, while raisins give a slightly darker, more caramel-like flavour.
- Choose an unwaxed lemon if possible: Because the zest is used directly in the filling, an unwaxed lemon gives a cleaner citrus note.
Texture tips
- Stretch the pastry very thin: The thinner the dough, the more delicate the baked pastry will be; trim any thick edges before rolling.
- Keep the border clear: Leaving a clean edge around the filling helps seal the strudel and reduces leakage during baking.
- Brush generously with butter: Melted butter encourages a deep golden colour and a crisp finish on the outside.
Make-ahead tips
- Reheat for crispness: Warm slices on a baking tray at 180°C (355°F) until hot and crisp rather than using a microwave.
- Freezes after baking: Cool completely, wrap well and freeze; defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Dough
Filling and finishing
Instructions
- Tip the plain flour into a mixing bowl and stir in the fine sea salt. Add the sunflower oil and most of the water, then mix to a shaggy dough, adding the remaining water only if it looks dry. Knead for 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball and lightly oil the surface with a touch more sunflower oil from the measured amount on your hands. Cover the bowl and rest the dough at room temperature for 45 minutes so it relaxes and stretches easily.
- Meanwhile, melt the unsalted butter in a saucepan over low heat, then take off the heat. Set aside 2 tbsp of the melted butter for brushing the top later. Heat the oven to 190°C (375°F) and set a baking tray aside.
- Put the quark cheese in a bowl with the caster sugar, eggs and vanilla extract. Finely zest the lemon into the bowl, then add 1 tbsp lemon juice and whisk until smooth. Stir in the sultanas.
- Lightly flour a large work surface and roll the dough out as thinly as you can. Then use the backs of your hands to gently stretch it, working from the centre outwards, until it is paper-thin and you can almost see the surface through it. Trim any thick edges if needed.
- Brush the stretched dough with most of the melted butter, leaving a 2 cm border. Spoon the quark filling in a long strip along one long edge, keeping the border clear. Roll up tightly, tucking in the ends as you go, and place seam-side down on the baking tray.
- Brush the strudel all over with the reserved melted butter. Bake for 30 to 35 minutes until deep golden and crisp, and the filling feels set when you gently press the centre. Cool for 10 minutes before dusting with icing sugar and slicing.
Recipe notes
Tips
- If the dough keeps springing back while rolling, pause for 5 minutes, then continue; a relaxed dough stretches thinner without tearing.
- Stretch the dough on a lightly floured cloth or tea towel if you have one; it makes rolling the strudel up much easier.
- Food safety: this strudel contains eggs; serve it fully baked and piping hot, and avoid underbaking for anyone who is pregnant, elderly, or immunocompromised.
Substitutions
- Replace the sultanas with raisins for a slightly deeper, more caramel flavour.
- Replace the vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace the sunflower oil with light olive oil for a slightly fruitier dough.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat slices on a baking tray at 180°C (355°F) for 10 to 12 minutes until hot and crisp. Freeze well wrapped for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 8 servings
- Yield: strudel
- Total time: 1h 45min (45min active)
- Difficulty: Advanced
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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