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Golden baked curd cheese strudel dusted with icing sugar
Warm, flaky pastry parcels bursting with sweet, lemon-scented curd cheese and sultanas.

Hungarian curd cheese strudel

Author: Flavelo
Recipes Cakes and Desserts
The soul of the curd cheese strudel is the interplay between paper-thin pastry and creamy filling. The secret lies in the fat brushed between layers: this keeps the pastry sheets apart so the steam generated in the oven's heat puffs them up, creating crisp leaves. Meanwhile, the egg in the filling binds the curd cheese so it doesn't run, remaining tremblingly soft, while the semolina absorbs excess moisture.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian, Austro-Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Pastry brush (for greasing)
  • Damp tea towel
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Press the curd cheese through a sieve, then mix with the egg yolks, sugar, vanilla, sour cream, semolina, and lemon zest. Whisk the egg whites to stiff peaks and gently fold them in.

Tip: The air bubbles trapped in the egg whites aerate the filling, making the strudel light, 'soufflé-like', and not dense.
2 ✓

Spread out a damp tea towel and place the first strudel sheet on it. Brush thinly with oil, then place the next one on top. Repeat for 3-4 layers.

Tip: The layer of fat prevents the pastry sheets from sticking together, allowing them to bake crisp and flaky.
3 ✓

Sprinkle the top sheet with a little breadcrumbs or semolina, then pile the filling onto the lower third of the dough.

Tip: Semolina absorbs the moisture released from the curd cheese (hygroscopic effect), so the pastry doesn't get soggy.
4 ✓

Using the tea towel, roll it up and tuck in the ends. Place on a baking tray lined with baking paper, and brush the top with oil and sour cream.

Tip: Brushing with sour cream caramelises on top and keeps the pastry soft, while the oil crisps it.
5 ✓

Bake in an oven preheated to 190°C for 25-30 minutes until golden brown.

Tip: High heat is necessary for sudden steam generation, which lifts the pastry layers.

Recipe FAQ

Why did the top crack?
You rolled it too tightly, or the pastry dried out before baking. Brush thoroughly with fat/sour cream!
The bottom is soggy. What should I do?
Sprinkle breadcrumbs or semolina between the pastry and the filling; this absorbs excess moisture.

Ingredients

  • 1 pack Strudel pastry or Filo pastry (approx. 6-8 sheets)
  • 500 g Semi-fat curd cheese
  • 100 g Granulated sugar
  • 1 pack Vanilla sugar
  • 2 pcs Eggs (separated)
  • 1 pc Zest of lemon
  • 3 tbsp Sour cream
  • 2 tbsp Semolina (to bind moisture)
  • 50 g Sultanas (optional)
  • 50 ml Oil or melted butter (for brushing)