Topfenstrudel

Name: Topfenstrudel
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Austrian
Ingredients: 8 sheets phyllo dough (thawed if frozen); 4 oz unsalted butter, melted; 12 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup granulated sugar; 1 large egg; 1/2 tsp vanilla extract; 1/4 tsp lemon zest; 1/4 cup raisins; 2 tbsp powdered sugar (for dusting); 1/8 tsp salt

Austrian cream cheese strudel with a flaky pastry shell and rich cheese filling. Dusted with powdered sugar for an elegant finish.

60 minMediumServes 8380 cal/serving

AustrianDessertOvenStandard

Ingredients

8 sheets phyllo dough (thawed if frozen)
4 oz unsalted butter, melted
12 oz cream cheese, softened
1/2 cup sour cream
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/4 tsp lemon zest
1/4 cup raisins
2 tbsp powdered sugar (for dusting)
1/8 tsp salt

Instructions

1

Preheat oven to 375°F. Line a baking sheet with parchment paper.
2

Beat 12 oz cream cheese, softened and 1/2 cup sour cream together until smooth and creamy.
3

Add 1/4 cup granulated sugar, 1 large egg, 1/2 tsp vanilla extract, 1/4 tsp lemon zest, and 1/8 tsp salt to the cheese mixture. Beat until well combined.
4

Fold in 1/4 cup raisins.
5

Lay out one sheet of 8 sheets phyllo dough (thawed if frozen) on a work surface and brush lightly with 4 oz unsalted butter, melted. Repeat layering until you have 4 sheets stacked.
6

Spread half the cheese filling along one long edge of the phyllo, leaving a 2-inch border.
7

Roll the strudel tightly from the filling side, tucking in the edges as you go.
8

Place seam-side down on the prepared baking sheet. Brush the top with remaining unsalted butter, melted.
9

Repeat with the remaining phyllo and filling to make a second strudel.
10

Bake for 35-40 minutes until golden brown and crispy.
11

Cool for 5 minutes, then dust generously with 2 tbsp powdered sugar (for dusting). Serve warm or at room temperature.

Questions

Can I make Topfenstrudel dairy-free?

Not cleanly. Here the dairy (4 oz unsalted butter, melted, 12 oz cream cheese, softened, 1/2 cup sour cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Topfenstrudel gluten-free?

Not cleanly. 8 sheets phyllo dough (thawed if frozen) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dessert collection instead.

How long does Topfenstrudel keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Topfenstrudel?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Iced Einspanner drink
Sbiten drink
Kir Royale drink

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