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Austrian Chocolate Topfenstrudel

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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...”
READY IN:
30mins
SERVES:
1
YIELD:
6 pieces
UNITS:
US

Ingredients Nutrition

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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