Topfenstrudel

Dr. Oetker’s classic topfenstrudel wraps a quark-and-sour-cream filling in four supplied drawn pastry sheets. Two strudels share the filling and the listed hot brushing butter, and the baked rolls are served with separately warmed Bourbon vanilla sauce.

One pastry sheet is laid on a kitchen cloth and brushed with the supplied hot butter. A second sheet overlaps it slightly and is also brushed. The separate filling butter, supplied sieved icing sugar, Vanillin Zucker, prepared grated-lemon-peel product and salt are beaten creamy in a mixing bowl with a hand mixer and beaters.

The supplied yolks are stirred in one at a time, followed briefly by the low-fat quark and sour cream. The supplied whites are beaten stiff with the separate sugar and folded in with a cooking spoon. Flour is sifted over this mixture and stirred in.

Half the filling is spread over the first third of the paired sheets, leaving about three centimetres clear on each side. The side edges fold inward and the kitchen cloth rolls the pastry into a strudel. It goes seam-side down on a greased baking tray; the process is repeated with the second pair and remaining filling.

The remaining supplied hot butter brushes the rolls, which are pierced several times with a pointed knife. The tray enters the middle of a preheated oven at the selected 180°C conventional setting for about thirty minutes. The two cups of prepared Bourbon vanilla sauce are warmed separately and served with the strudels.