Topfenstrudel for Tracee & Virginia
Flaky pastry from Austria served with Vanilla sauce
Ingredients
- 1 package 17.3 ounces, 2-sheets Pepperidge Farm frozen puff pastry, thawed
Filling (for just 1 sheet of pastry)
- 1 cup 8 oz farmer cheese (Whole Foods 365 Farmer Cheese)
- 1 large egg
- ¼ cup sugar
- 1½ TBS semolina flour
- ⅛ tsp salt
- Zest of ½ lemon
- 1½ tsp pure vanilla extract
- ¼ cup raisins
- 4 TBS butter melted
Vanilla Sauce & Finishing
- ½ package Vanilla pudding powder
- 1 cup milk
- powdered sugar
Instructions
- Place farmer’s cheese, eggs, sugar, semolina, salt, lemon zest, and vanilla in a bowl and stir until smooth. Then stir in the raisins and set aside.
- Pre-heat oven to 400°F. Line a baking sheet with a piece of parchment paper.
- On top of a silicone mat or kitchen towel, roll out a sheet of puff pastry dough to a rectangle. Brush the dough with some of the melted butter.
- Spread the filling onto about ⅓ of the dough on the long side, leaving a border on the edges.
- Gently pull the dough up and over the filling, using the towel to help lift it.
- Continue use the towel to roll up the strudel all the way.
- Carefully transfer the strudel to the baking sheet, making sure the seam is on the bottom. Brush the top of strudel with more of the melted butter.
- Bake 10 mins; remove from oven and brush with more of the melted butter. Rotate and bake for another 10 mins; remove again and brush with the remaining butter. Repeat at 5 min intervals until top crust is nicely browned. (~30-35 mins in total).
- While the strudel is in the oven, combine ½ packet of vanilla pudding powder with 1 cup cold milk.
- Cut strudel into pieces, dust with powdered sugar and serve with vanilla sauce.
