Topfenstrudel Recipe
Farmer's cheese strudel with rum-soaked raisins, vanilla sauce & whipped cream
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Ingredients
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For the Strudel Dough
For the Filling
For the Vanilla Sauce
For Serving
Method
For the Strudel Dough
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. In a separate bowl, mix the water, vegetable oil, and vinegar. Gradually add the liquid mixture to the flour, mixing until a soft dough forms. Knead on a floured surface for about 5-10 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
For the Filling
- 2
Soak the Raisins
In a small bowl, mix the raisins with the rum and let them soak for about 30 minutes until plump.
- 3
Prepare the Filling
In a large bowl, combine the farmer's cheese, eggs, granulated sugar, vanilla extract, lemon zest, and cinnamon. Mix until smooth. Add the soaked raisins (drain excess rum) and stir until well combined.
Assemble the Strudel
- 4
Roll Out the Dough
On a floured surface, roll out the dough as thinly as possible. It should be almost translucent.
- 5
Add the Filling
Spread the cheese filling evenly over the rolled-out dough, leaving a border around the edges.
- 6
Roll the Strudel
Using the edges of the dough, carefully roll the strudel towards you, tucking in the edges as you go. Place the rolled strudel seam side down on a baking sheet lined with parchment paper.
- 7
For the Vanilla Sauce
- 8
Prepare the Vanilla Sauce
In a saucepan, combine milk and sugar. In a small bowl, mix cornstarch with a little milk to dissolve it. Bring the milk mixture to a simmer, then stir in the cornstarch mixture and cook until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.
For Serving
- 9
Serve the Strudel
Slice the strudel and serve warm with a generous drizzle of vanilla sauce and a dollop of whipped cream on the side.