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

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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.

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Questions

What is Topfenstrudel?

Austrian cream cheese strudel with a flaky pastry shell and rich cheese filling. Dusted with powdered sugar for an elegant finish. This reference files it under Austrian dessert: made in the oven, rated medium and about 60 minutes start to finish.

How much time should I plan for Topfenstrudel?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 10 (40 minutes): "Bake for 35-40 minutes until golden brown and crispy."

What temperature do I cook Topfenstrudel at?

For Topfenstrudel, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 40 minutes, in step 10.

How do I know when Topfenstrudel is done?

Go by the cues in the method rather than the clock. Step 10: cook until golden brown and crispy.

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.

Does Topfenstrudel contain eggs?

Yes: 1 large egg. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Topfenstrudel?

Store Topfenstrudel 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.

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