Traditional Hungarian Quark Strudel Recipe
Strudel is one of the most popular desserts in Hungary, a very traditional dish. People love to serve it on special occasions like big family lunches, birthdays, Easter, Christmas – you name it. My grandma and my mum used to make so much at once, that everyone in the family had to eat strudel for every meal for the next three days. But I understood that, as a few decades ago, ready to use filo pastry wasn’t really available in the supermarkets in Hungary.
But what does it taste like?
I hear you wonder, if you never tried a quark strudel before. But what does it taste like? It sounds a bit odd. Well, the closest I can think of is cheese cake – but in flavours only. The texture is completely different though, firmer and more body because of the pastry. One thing I can promise you: it’s delicious!
My mum’s recipe
This is a traditional recipe I’m sharing with you, coming originally from my grand mother and my mum added her own idea of mixing the melted butter with some sour cream or creme fraiche. Which in fact stops using too much butter and making the pastry soggy. With the ready to use filo pastry, it takes no time these days. A little bit fiddly preparing the sheets and applying the butter and sour cream mixture – but it’s only fiddly for the first time you make it.
So here’s the recipe, enjoy it as a dessert or an afternoon snack. You will make 2 strudels with the ingredients listed. Enjoy!
This is a traditional recipe - the way my mum prepares it and my grandma used to make it. It's very yummy and makes a great, vegetarian dessert or snack. It's a little similar to cheesecake in flavours.
- 8 sheets filo pastry
- 500 g quark
- 2 eggs
- 4 tbsp sugar
- 2 tbsp vanilla sugar
- 1 medium lemon's zest
- 1/4 tsp salt
- 2 tbsp semolina
- 150 g unsalted butter
- 1 tbsp sour cream or creme fraiche
- 2 handfuls raisins
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Prepare the filling first. In a bowl, mix the quark, the eggs, the sugar, the vanilla sugar, the raisins and the lemon zest until combined. If its too runny, add a tablespoon of semolina.
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Melt the butter until it's runny and add mix the sour cream (or creme fraiche) in. Lay out the first layer of filo pastry on a clean kitchen towel. With a brush, start applying the mixture with great big streaks, all over the filo pastry sheet. Take another sheet, place it on the first one and repeat applying the mixture. Keep doing this with 4 sheets.
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Before placing the filling on the pastry sheet, sprinkle the semolina directly on the part of the sheet where the filling will go. See photo.
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Nearly arrange half of the quark mixture on the semolina line.
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With the help of the kitchen towel, start rolling up your strudel. Fold theplace it on a ends so it won’t leak. Brush the top of the strudel with the butter and sour cream mixture.
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Place it on a baking tray lined with baking paper. On 200C, bake it for 30 minutes.
Repeat the same with the second strudel.
If you want to check out another Hungarian recipe of mine, why not try Hungarian Potato Langos Recipe?
Comments
I took my daughter to Hungary a few years ago and she loved all of the food. This is so nice that it is a recipe passed down from your grandmother. I am going to print it off and make some quark strudels.
Thank you, and glad you enjoy your time in Hungary 🙂
Gosh that looks so good! Filo pastry is so fabulous to work with I don’t know why I don’t get it more often; I’ll be trying your recipe soon!
I use it quite often because I’m quite lazy in a way, and it saves time too 🙂
I have never tried quark but my goodness this looks delicious! Kaz
Thank you Kaz 🙂
This looks amazing and makes me feel so hungry. I must try it one day. It’s always nice when recipes are passed down too.
Trust me, they are yummy! And yes, I love my grandma’s recipes.
You had me at the photo to be honest. I’m not a whizz with pastry but I’ll bet these are delicious.
It’s quite easy to prepare, so give it a go 🙂
Ooh, I love a good strudel! And this one looks amazing. I didn’t actually know what quark was until earlier today, but I’m dying to try something with it in now, and this is just perfect 🙂
Louise x
Quark can be very versatile! I love it, such a great ingredient.
my grandma used to make something similar to this for Easter – was delicious!
Grandmas are the best when it comes to baking, that’s for sure!
WOW! Great recipe. I’ve never tried a strudel with raises. I’ve only ever had it with apples.
Ohhh I love apple strudel too!
I actually really like quark, but have only ever used it for savoury dishes with salads. But this recipe sounds delicious – I’ll have to give it a try! x
Thanks, it’s perhaps a bit unusual, but nevertheless yummy.