Austrian Chocolate Topfenstrudel
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 6 pieces, 1 serving(s)
Categories
- Dessert
- Austrian
- European
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Wheat
- Egg
- Milk
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
This is very quick and easy, but oh so delightful. If you can't get hold of curds (quark) you may use ricotta instead. I usually serve with berry jelly (rote Grütze). You might add rum soaked raisins to the filling, that's a matter of preference. You might want to prepare real Strudel pastry, see recipe 466452 for how to make that...
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Equipment
Oven, baking sheet, mixing bowl, microwave or double boiler
Ingredients
- 1 sheet puff pastry (about 200g)
- 1 egg
- 250 g curds (or ricotta)
- 60 g brown sugar
- 1 tablespoon flour (helps making the filling firmer)
- 1 teaspoon vanilla sugar
- 1/2 teaspoon lemon, cest
- 1 dash salt
- 100 g chocolate (milk or dark, melted)
Instructions
Preheat oven to 200°C.
Mix sugars and egg until fluffly.
Add curds, lemon cest, flour and a dash of salt. Mix until fluffy.
Melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine).
Place puff pastry on a non stick baking sheet.
Sprinkle a bit of water on the sides of the dough (this will make them stick together better).
Spread curds filling on 2/3rds of the pastry. Keep sides free.
Pour melted chocoalte over curd filling (I use a fork).
Fold in right and left side of pastry.
Roll to a Strudel from bottom to top.
Sprinkle STrudel with water and let bake for about 20 minutes at 180-200°C until browm and crispy.
You may want to sprinkle Strudel with confectioner's sugar.
Serve lukewarm (or cold) with vanilla sauce, berries, ice cream -- .
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