Wachau Curd Strudel

For the Wachauer Topfenstrudel, first wash and pit the apricots and cut into eight pieces. Preheat the oven to 170° C and line a roasting pan with baking paper.

Lay a damp tea towel on top, place a dry one on top and spread a strudel sheet on it. Brush the sheet with melted butter, place a second strudel sheet on top, brush with butter again and spread the curd mixture to the thickness of a finger.

Then sprinkle with the apricot pieces. Then lift the sheets slightly and roll up the strudel through them. Now press the sides, fold them in and place them in the frying pan. Brush with melted butter and bake for about 50 minutes until golden and warm.

For the Wachauer Topfenstrudel filling, stir butter with sugar and vanilla sugar until fluffy, gradually stir the egg yolk, the stirred curd cheese, cream, lemon zest a little lemon juice into the butter-sugar mixture and fold in the stiffly beaten egg whites.

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