Topfenstrudel

Indulge in a delightful Austrian Topfenstrudel, where creamy quark meets a hint of lemon zest, all wrapped in flaky phyllo pastry. This sweet treat is perfect for a cozy dessert or a special occasion with loved ones.

• 500 g quark (or farmer's cheese)
• 100 g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 package phyllo pastry sheets
• 100 g melted butter
• 50 g powdered sugar
• 1 tsp cinnamon

Method

1. 1

   Preheat the oven to 190°C (375°F).

2. 2

   In a large mixing bowl, combine the quark, granulated sugar, eggs, vanilla extract, lemon zest, and cinnamon (if using). Mix until smooth.

3. 3

   Lay out one sheet of phyllo pastry on a clean surface. Brush it lightly with melted butter. Layer another sheet on top and repeat until you have about 4-5 layers.

4. 4

   Spread a portion of the cheese mixture along one edge of the layered phyllo pastry.

5. 5

   Carefully roll the pastry over the filling to form a log. Tuck in the ends to seal.

6. 6

   Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the top with melted butter.

7. 7

   Bake in the preheated oven for about 30-40 minutes or until golden brown.

8. 8

   Once baked, allow to cool slightly before dusting with powdered sugar. Serve warm.