Wednesday, September 23, 2009

Mmmm....Topfen

Topfen is a popular soft, sweet cheese used in many pastries and strudels in Austria. We don't really have anything exactly like it in America. It has a lower fat content than cream cheese and no added salt. In Germany, they call it Quark. Anyways, a topfenknödel, topfen dumpling, is a common little tasty treat here and the other night I tried my hand at some.

Roll the topfen mixture (with a little sugar and egg?) and boil those cheese balls in salted water.
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Then roll them up in the sugared breadcrumbs.
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Sprinkle some powdey sugie on top and you have yourself an Austrian delicacy. And your husband will eat 5 in 20 minutes!
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ok, so mine weren't homemade...I got the frozen ones (still good).
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Can you guess what Brösel and Zucker are? {Nouns are ALWAYS capitalized in German...crazy}

Next, I'll be trying a topfenstrudel:
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3 comments:

1richtungsblog said...

Hi Carolyn!
I will send Hannah over - she could live on these! How have you been? How is your German coming along? I will give you a ring tomorrow to chat a little! :)
xo Anita

Amy said...

looks like a tasty treat! of course art was gobbling them up.

Juliette said...

topfen strudel with vanilla sauce is my fave - yum!

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- Carolyn