Austrian Chocolate Topfenstrudel |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is very quick and easy, but oh so delightful. If you can't get hold of curds (quark) you may use ricotta instead. I usually serve with berry jelly (rote Grütze). You might add rum soaked raisins to the filling, that's a matter of preference. You might want to prepare real Strudel pastry, see recipe 466452 for how to make that... Ingredients:
1 sheet puff pastry (about 200g) |
1 egg |
250 g curds (or ricotta) |
60 g brown sugar |
1 tablespoon flour (helps making the filling firmer) |
1 teaspoon vanilla sugar |
1/2 teaspoon lemon, cest |
1 dash salt |
100 g chocolate (milk or dark, melted) |
Directions:
1. Preheat oven to 200°C.
2. Mix sugars and egg until fluffly.
3. Add curds, lemon cest, flour and a dash of salt. Mix until fluffy.
4. Melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine).
5. Place puff pastry on a non stick baking sheet.
6. Sprinkle a bit of water on the sides of the dough (this will make them stick together better).
7. Spread curds filling on 2/3rds of the pastry. Keep sides free.
8. Pour melted chocoalte over curd filling (I use a fork).
9. Fold in right and left side of pastry.
10. Roll to a Strudel from bottom to top.
11. Sprinkle STrudel with water and let bake for about 20 minutes at 180-200°C until browm and crispy.
12. You may want to sprinkle Strudel with confectioner's sugar.
13. Serve lukewarm (or cold) with vanilla sauce, berries, ice cream - .
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