Austrian Topfenstrudel


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For the filling:
1 1/2 lbs Topfen (farmers cheese) (Quark or Friendly's Farmers Cheese for USA)
1/2 lb Butter
2 eggs
1 cup raisins
1 1/2 cups sugar
grated skin of 1/2 lemon
dash vanilla sugar or vanilla extract (pure)
pinch of salt

Directions for Filling:
Mix butter and half the sugar for 3 minutes of until butter volume starts to increase. Add eggs and rest of the sugar and mix for another 3 minutes.

Add Topfen to the mixture and stir to combine. Add raisins, a pinch of salt and lemon skin as well as vanilla aroma to the mixture and stir good.

Rolling the Topfen Strudel:
Bring the Topfen filling onto the dough and spread it all over the dough. With the help of the kitchen cloth roll the Strudel and lift it onto your baking tin.

Bake Strudel at 350 F for around 45 minutes; serve when still lukewarm with powdered sugar and/or warm vanilla sauce.

Strudel Dough:
2 cups wheat floor, all purpose
1 whole egg
1/4 cup oil
1 tblsp white wine vinegar
1 cup lukewarm water
Salt, flour to work with

Directions for Dough:
Mix flour, egg, oil, vinegar, water and salt very carefully and knead for at least 5 minutes. The result should be smooth, not too soft dough. You can use an electric mixer also. Please the dough on an oiled plate and cover the surface of it with a little oil as well
Now cover with foil, glass bowl or clear cling film and put it in a warm place (100 F). Let it rest for at least 30 minutes, this is essential, otherwise the dough will be braking when it is stretched out over the table.
Now take a clean kitchen towel and spread it over your working place, kitchen table, flour it and place the lukewarm dough ball on it. First start with a rolling pin and later pull the dough with the backs of your hands floured. Work your hands with the backs up under the dough and start to stretch it in all directions.
At the end, the dough has to be thin as a sheet.

Alternative to making the dough..use phyllo dough. This can be bought at your local supermarket.