Topfenstrudel (Austrian Curd Cheese Strudel)
Crisp buttery filo wrapped around a light, lemony quark and raisin filling, dusted with icing sugar.
- Time1 hr 15
- LevelMedium
- Costabout £0.70 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 696kcal
- 71.4gcarbs
- 35.3gof which sugars
- 39.9gfat
- 22.2gsaturates
- 12.2gprotein
- 2.2gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan) and line a large baking tray with baking paper. Put the quark in a sieve over a bowl for 10 minutes to drain off extra liquid.
10 min - 2
Beat the soft butter and caster sugar until pale. Beat in the egg yolks, then fold in the drained quark, semolina, lemon zest and juice, vanilla and raisins.
- 3
Whisk the egg whites in a clean bowl to stiff peaks. Fold them gently into the quark mixture in two batches so it stays light.
- 4
Lay a sheet of filo on a clean tea towel and brush with melted butter. Layer the other five sheets on top, brushing each, and scatter the breadcrumbs over the top sheet. Keep unused filo covered with a damp cloth so it does not dry out.
- 5
Spoon the filling in a thick line along one long edge, leaving 3 cm at each end. Fold in the ends, then use the tea towel to roll the strudel up. Lift onto the tray seam side down and brush with the remaining butter.
- 6
Bake for 35 to 40 minutes until deep golden and crisp. Rest for 10 minutes, then dust with icing sugar and slice with a serrated knife. Lovely warm with vanilla custard.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
