Austrian Chocolate Topfenstrudel Recipes

AUSTRIAN CHOCOLATE TOPFENSTRUDEL

Austrian Chocolate Topfenstrudel image

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...

Provided by Eismeer

Categories Dessert

Time 30m

Yield 6 pieces, 1 serving(s)

Number Of Ingredients 9

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)

Steps:

Preheat oven to 200°C.
Mix sugars and egg until fluffly.
Add curds, lemon cest, flour and a dash of salt. Mix until fluffy.
Melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine).
Place puff pastry on a non stick baking sheet.
Sprinkle a bit of water on the sides of the dough (this will make them stick together better).
Spread curds filling on 2/3rds of the pastry. Keep sides free.
Pour melted chocoalte over curd filling (I use a fork).
Fold in right and left side of pastry.
Roll to a Strudel from bottom to top.
Sprinkle STrudel with water and let bake for about 20 minutes at 180-200°C until browm and crispy.
You may want to sprinkle Strudel with confectioner's sugar.
Serve lukewarm (or cold) with vanilla sauce, berries, ice cream -- .

Nutrition Facts : Calories 2427.5, Fat 161.5, SaturatedFat 61.9, Cholesterol 228.5, Sodium 1788.7, Carbohydrate 214.3, Fiber 20.5, Sugar 67.8, Protein 65.8

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