Experience Austrian Cheese Strudel
You can try all of these recipes to make the best Cheese Strudel ever or you can just make the filling.
If making the Quark cheese (sweet and tangy) it needs to be made the day before so it can set.
Strudel pastry is easy to make, but you may use store bought filo if preferred.
I hope you will enjoy this lovely treat. It is well worth the extra effort.
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·200g plain flour
·100ml lukewarm water
·40g vegetable oil
·pinch of salt
·4 cups milk, any type
·3 tablespoons buttermilk
·500g quark, or fromage frais, at 20% fat.
·2 tbs of soured cream
·4 eggs, separated
·100g soft, unsalted butter
·20g vanilla sugar
·grated peel of 1 lemon
·50g corn flour
How to Make Experience Austrian Cheese Strudel
- Pastry: Knead the ingredients thoroughly until you get an even round ball. (10 minutes)
Brush with a little oil, cover with cling wrap and place in a nice spot to rest at room temperature for one hour.
- Quark Cheese: Heat the milk in a large pan to 160 F for 40 seconds.
Place the lid on the pan of milk and let the milk cool to room temperature.
Whisk the buttermilk into the milk, then let it sit for 18 to 24 hours.
After the milk has soured and curdled, strain it.
Layer a sieve with cheesecloth or a clean cotton woven towel. Pour the milk mixture into the sieve or towel and allow it to drain overnight in the refrigerator.
You will want to occasionally stir it to get the cheese to drain thoroughly.
- Filling: Preheat oven to 200C and lightly grease your cookie sheet.
Strain the quark and the sour cream in a fine sieve.
Next, beat the egg whites until they form firm peaks and set aside.
In a second bowl, beat the yolks with the sugar, vanilla sugar and butter until creamy.
Add the lemon zest, corn flour, strained quark and sour cream and mix well. Set aside until needed.
- Assembling: If you use filo, simply lay out the sheets to form a square, making sure the sheets overlap.
It doesn't matter if you use the strudel pastry or the filo pastry, just make sure to work quickly to prevent the dough from drying out.
- If making the strudel pasty: roll out the dough on a tablecloth that has been well dusted with flour.
When it is about 50cm in diameter, you are ready to start stretching.
Place your hands underneath the center of the pastry and keep moving your hands outwards. Don't worry about apply any force, gravity will make the dough stretch.
If you get holes you can fix them by trying to stick them together. (by stretching the dough into another direction)
- Once your dough is ready (the thinness and the size of the pastry you want) you will need to finish the filling for the strudel by folding in the reserved beaten egg whites.
- Spread the filling evenly over 2/3 of the pastry, making sure not to touch the pastry with your spatula.
Leave the edges free to fold in the filling. Drizzle some vegetable oil onto the remaining 1/4.
- Rolling up: Working from the end with the filling, fold in the pastry by lifting the table cloth, then lift the whole roll into your baking tray.
Drizzle a little oil on the top and bake for 45 minutes, or until golden brown.