Topfenstrudel With Creamy Curd Cheese, Lemon, and Raisins

Name: Topfenstrudel With Creamy Curd Cheese, Lemon, and Raisins
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 2 strudels, 8 servings
Cuisine: International
Ingredients: 500 g thick, full-fat Topfen or quark, weighed after draining if necessary; 60 g unsalted butter, softened; 100 g granulated sugar, divided into 80 g for the cheese mixture and 20 g for the egg whites; 2 large eggs, separated, at room temperature; 30 g fine semolina, not coarse couscous; 75 g raisins; 60 ml hot water, for soaking the raisins; discarded after soaking; 2 teaspoons finely grated lemon zest, from approximately 1 medium lemon; 1 teaspoon vanilla extract; 1/4 teaspoon fine salt; 15 g unsalted butter; 40 g fine, plain dried breadcrumbs; 8 phyllo sheets, approximately 30 × 40 cm each, about 200 g total, fully thawed according to the package instructions; 60 g unsalted butter, melted and slightly cooled; 8 g confectioners’ sugar, for dusting after baking

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Yield: 2 strudels, 8 servings
Prep Time: 35 minutes, excluding pastry thawing and any cheese draining
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes, including 15 minutes of cooling

Quick Ingredients

500 g thick, full-fat Topfen or quark, weighed after draining if necessary
8 sheets phyllo pastry, approximately 30 × 40 cm each, about 200 g total, thawed
135 g unsalted butter, divided: 60 g softened for the filling, 15 g for the breadcrumbs, and 60 g melted for the pastry
100 g granulated sugar, divided into 80 g and 20 g
2 large eggs, separated
75 g raisins and 60 ml hot water for soaking
30 g fine semolina and 40 g fine, plain dried breadcrumbs
2 teaspoons finely grated lemon zest, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt
8 g confectioners’ sugar, for serving

Do This

1. Heat the oven to 190°C / 375°F. Line a baking sheet with parchment. Soak the raisins in the hot water for 10 minutes, then drain and pat dry.
2. Beat 60 g softened butter with 80 g sugar. Mix in the egg yolks, quark, semolina, lemon zest, vanilla, salt, and raisins. Rest for 10 minutes.
3. Toast the breadcrumbs in 15 g butter over medium-low heat for 3 minutes. Cool. Beat the egg whites to soft peaks, add the remaining 20 g sugar, and beat to medium peaks. Fold into the filling.
4. Make two pastry stacks, each using 4 phyllo sheets. Brush each sheet with approximately 5 g melted butter.
5. Divide the breadcrumbs and filling between the stacks. Fold in the sides, roll gently, and place seam-side down on the baking sheet. Brush each roll with the remaining 10 g melted butter.
6. Bake for 40 minutes, until deeply golden and the filling reaches 74°C / 165°F. Cool for 15 minutes, dust with confectioners’ sugar, and cut each strudel into 4 portions.

Why You’ll Love This Recipe

A lovely contrast of textures: Delicate, buttery pastry gives way to a creamy, gently tangy cheese filling.
Bright, balanced flavor: Lemon zest and sweet raisins lift the rich filling without making it overly sweet.
A home-cook-friendly shortcut: Ready-made phyllo delivers a beautifully crisp shell without stretching strudel dough by hand.
Perfect for sharing: Two manageable rolls make eight generous portions for dessert or an afternoon coffee break.

Grocery List

Produce: 1 medium lemon, enough for 2 teaspoons finely grated zest.
Dairy: 500 g thick, full-fat Topfen or quark; 135 g unsalted butter. If your quark is loose or watery, buy approximately 650 g so you have 500 g after draining.
Eggs: 2 large eggs.
Pantry: 8 large phyllo sheets, about 200 g; 100 g granulated sugar; 75 g raisins; 30 g fine semolina; 40 g fine, plain dried breadcrumbs; 1 teaspoon vanilla extract; 1/4 teaspoon fine salt; 8 g confectioners’ sugar.

Full Ingredients

For the Curd-Cheese Filling

500 g thick, full-fat Topfen or quark, weighed after draining if necessary
60 g unsalted butter, softened
100 g granulated sugar, divided into 80 g for the cheese mixture and 20 g for the egg whites
2 large eggs, separated, at room temperature
30 g fine semolina, not coarse couscous
75 g raisins
60 ml hot water, for soaking the raisins; discarded after soaking
2 teaspoons finely grated lemon zest, from approximately 1 medium lemon
1 teaspoon vanilla extract
1/4 teaspoon fine salt

For the Breadcrumb Layer

15 g unsalted butter
40 g fine, plain dried breadcrumbs

For the Pastry and Finish

8 phyllo sheets, approximately 30 × 40 cm each, about 200 g total, fully thawed according to the package instructions
60 g unsalted butter, melted and slightly cooled
8 g confectioners’ sugar, for dusting after baking

Topfenstrudel With Creamy Curd Cheese, Lemon, and Raisins – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven, cheese, and raisins

Heat the oven to 190°C / 375°F conventional or 170°C / 340°F fan, with a rack in the middle. Line a large rimmed baking sheet, approximately 33 × 45 cm, with parchment paper.

The Topfen or quark should be thick enough to hold a spoon-shaped mound, with no loose liquid around it. If it looks watery, drain it in a cheesecloth-lined sieve in the refrigerator for 1–2 hours before starting, then weigh out 500 g. This extra draining time is not included in the recipe timing.

Put the raisins in a small bowl, cover with 60 ml hot water, and soak for 10 minutes. Drain thoroughly and pat dry. Keep the thawed phyllo wrapped until you are ready to assemble the strudels.

Step 2: Mix the cheese filling

In a large bowl, beat the 60 g softened butter and 80 g granulated sugar with a hand mixer on medium speed for 2 minutes, until lighter and creamy. Beat in the egg yolks one at a time.

Add the Topfen or quark, semolina, lemon zest, vanilla, and salt. Mix on low speed just until smooth and combined, then stir in the drained raisins. Let the mixture stand for 10 minutes while you prepare the breadcrumbs. This gives the semolina time to start absorbing moisture.

Step 3: Toast the breadcrumbs

Melt 15 g butter in a small skillet over medium-low heat. Add the breadcrumbs and cook, stirring constantly, for 3 minutes, until pale golden and pleasantly nutty-smelling. Transfer to a plate and let cool.

This thin breadcrumb layer sits between the pastry and filling, catching excess moisture so the underside of the strudel stays crisper.

Step 4: Lighten the filling with egg whites

Using a clean bowl and clean beaters, beat the egg whites on medium speed for approximately 2 minutes, until soft peaks form. Gradually add the remaining 20 g granulated sugar and beat for approximately 1 minute more, until glossy medium peaks form: the peaks should stand up but bend gently at the tips.

Fold one-third of the whites into the cheese mixture to loosen it. Gently fold in the remainder with a flexible spatula, stopping as soon as no large white streaks remain. The filling should be light, creamy, and spoonable rather than runny.

Step 5: Build the buttery pastry layers

Place a clean, dry kitchen towel on the counter. Lay one phyllo sheet on top with a 40 cm long edge facing you. Brush lightly with approximately 5 g melted butter. Add another sheet and brush again, repeating until you have a stack of 4 buttered sheets.

Use 20 g melted butter for this first stack. Keep the remaining phyllo covered with plastic wrap and a barely damp towel while you work; the damp towel should not touch the pastry directly.

Step 6: Fill and roll both strudels

Sprinkle half the cooled breadcrumbs in a band approximately 8 cm deep across the lower third of the pastry stack, leaving 5 cm clear at both short ends and along the long edge nearest you. Spoon half the filling evenly over the breadcrumbs.

Fold the two short sides inward over the ends of the filling. Lift the near edge of the towel to bring the pastry over the filling, then continue rolling gently into a log. Keep the roll snug but not tight, allowing room for the filling to expand.

Transfer to the prepared baking sheet, seam-side down. Repeat with the remaining 4 phyllo sheets, another 20 g melted butter, and the remaining breadcrumbs and filling. Leave at least 5 cm between the rolls. Brush the outside of each strudel with 10 g of the remaining melted butter, including the ends.

Step 7: Bake until crisp and golden

Bake on the middle rack for 40 minutes. Check after 35 minutes: the pastry should be a rich golden brown, the underside should feel set when gently lifted with a spatula, and the center of the filling should reach 74°C / 165°F on an instant-read thermometer inserted through one end.

If the tops become deeply golden before the centers are ready, cover loosely with foil for the remaining baking time. If the filling has not reached temperature after 40 minutes, continue baking in 5-minute increments.

Step 8: Rest, dust, and serve

Leave the strudels on the baking sheet for 15 minutes. This short rest helps the filling settle while keeping the pastry pleasantly crisp.

Dust with the 8 g confectioners’ sugar. Using a serrated knife and a gentle sawing motion, cut each roll into 4 portions. Serve warm, with the flaky pastry and lemon-scented filling as the stars.

Pro Tips

Choose thick cheese: Topfen is the Austrian name for a fresh curd cheese closely related to quark. A thick, full-fat version gives the best balance of creaminess and gentle tang.
Let moisture be your guide: Draining watery cheese and drying soaked raisins matter more than adding extra semolina, which can make the filling heavy.
Handle phyllo gently: Small tears are harmless once the sheets are layered. Patch a torn area with a small piece from another sheet if needed.
Brush lightly and evenly: A thin film of butter between the sheets encourages crisp, separate layers without making the pastry greasy.
Do not skip the rest: Cutting straight from the oven can squeeze out the soft filling. Fifteen minutes makes much neater slices.

Variations

Rum-raisin strudel: Replace the 60 ml soaking water with 60 ml dark rum. Soak the raisins for 30 minutes, then drain and pat dry. This adds 20 minutes to the soaking time; some alcohol may remain after baking.
Orange-scented filling: Replace the lemon zest with 2 teaspoons finely grated orange zest for a softer citrus flavor.
Raisin-free version: Omit the 75 g raisins without replacing them. The cheese, lemon, and vanilla will come through especially clearly.

Storage & Make-Ahead

Refrigerate: Once cooled, store leftover strudel in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of baking. The pastry will soften as it sits.

Reheat: Place refrigerated portions on a parchment-lined baking sheet and heat, uncovered, at 170°C / 340°F conventional for 12–15 minutes, until hot in the center and crisp at the edges. Avoid the microwave if you want to preserve the flaky texture.

Prepare ahead: Drain the cheese and toast the breadcrumbs up to 24 hours in advance. Keep the cheese covered in the refrigerator and the completely cooled breadcrumbs in an airtight container at room temperature. Thaw frozen phyllo according to its package directions. Assemble the strudels shortly before baking rather than refrigerating them filled and unbaked.

Nutrition (per serving)

Approximate values for one-eighth of the recipe, including the confectioners’ sugar. Values vary with the quark and phyllo used.