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Curd cheese strudel with sultanas served sprinkled with icing sugar
Classic Hungarian curd cheese strudel with sultanas and icing sugar

Traditional curd cheese strudel with sultanas

Author: Flavelo
Recipes Cakes and Desserts
Strudel stretching was once a test for brides: the dough had to be pulled so thin you could 'read a newspaper through it'. Luckily, excellent strudel pastry is available today, so the focus is on the filling. The pairing of creamy, lemony curd cheese and sweet sultanas between crispy pastry layers is the uncrowned queen of Sunday lunches.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Pastry brush (for glazing)
  • Damp tea towel (to prevent pastry drying out)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Soak the sultanas in hot water (or rum) for 10 minutes, then squeeze dry.

Tip: Hydrated sultanas stay juicy during baking, won't burn, and won't suck moisture from the curd.
2 ✓

Mix the curd cheese with the sour cream, egg yolks, sugars, lemon zest, and sultanas.

Tip: If the curd is very wet, add a spoonful of semolina to absorb excess liquid during baking.
3 ✓

Lay out a damp tea towel. Place a sheet of pastry on it, brush thinly with oil. Place another on top, brush that too. (Total 4 sheets/roll if making 2 rolls).

Tip: The oil layer separates the sheets during baking, creating flakiness and crunch. (Steam generation between layers).
4 ✓

Mound the filling in a strip along the bottom third of the dough. Fold in the sides, then roll up loosely using the tea towel.

Tip: Don't compress while rolling; leave it airy so hot air can circulate.
5 ✓

Place the rolls on a baking tray lined with baking paper. Brush the tops generously with oil (or sour cream mixed with egg).

Tip: Top glazing gives a beautiful golden brown colour and protects from drying out.
6 ✓

Bake in a preheated oven at 180°C for approx. 25-30 minutes until crispy and red-golden. Slice when lukewarm.

Tip: If sliced hot, the filling may run and the pastry might break. Resting sets the filling.

Recipe FAQ

Why did the strudel crack?
You rolled it too tightly, or the filling was too wet and steam created pressure that split the pastry. Roll it looser!
What if it turned out dry?
You didn't brush enough fat (oil/butter) between the layers. Strudel pastry is just flour and water; it needs fat to become flaky.

Ingredients

  • 8 sheets Strudel Pastry / Filo Pastry
  • 500 g Curd Cheese (semi-fat)
  • 100 g Sultanas
  • 100 g Granulated Sugar
  • 1 packet Vanilla Sugar
  • 2 Egg Yolks
  • 200 g Sour Cream (20% fat)
  • 50 ml Sunflower Oil (for brushing)
  • 20 g Icing Sugar (for dusting)
  • 1 tsp Grated Lemon Zest