Topfenstrudel is a true classic of Austrian cuisine. Often served with vanilla sauce, the creamy filling is a special treat while still warm straight from the oven.

For this version, we refrain from making the strudel dough ourselves. Instead, we use ready-made dough from the supermarket. To prevent the strudel from falling apart during baking, there is a simple trick: With the help of a loaf pan, the curd strudel grows nicely in height.

As always, the entire recipe is below. I wish you a lot of fun while baking!


Course: Dessert
Cuisine: Austrian
Keyword: Dessert, Strudel, Topfenstrudel


  • 1 pck. strudel dough
  • 500 g curd cheese
  • 125 g sour cream
  • 2 tablespoons semolina
  • 50 g butter at room temperature
  • 70 g sugar
  • 3 eggs
  • vanilla
  • lemon peel for taste
  • pinch of salt


  • Separate the eggs. Cream butter with sugar and stir in egg yolks towards the end.
  • Mix curd cheese with sour cream, semolina, lemon zest and vanilla until smooth and add to egg yolk mixture.
  • Beat the egg whites with a pinch of salt until whipped egg whites. Carefully fold into the remaining filling.
  • Pour the filling onto the strudel dough, leaving about 5 inches all around. Fold in the edge and carefully roll up the strudel. Turn out into a loaf pan.
  • Brush with a little bit of oil or liquid butter and bake for approx. 30 minutes at 180 °C convection oven.