[Photograph: Ellen Silverman]

While fruit-filled strudels are the norm on these shores, in Austria filling options are much more vast and varied. One of the fillings that's pretty much everywhere in Austria (but nowhere here) is Milchramstrudel or Quark Custard Strudel, a lightly sweet and tangy cheese-filled strudel that's baked with a creamy, custardy sauce.

This recipe from Kurt Gutenbrunner's Neue Cuisine requires a bit of planning ahead (the quark filling needs to be frozen solid before baking which takes about 8 hours) but once you cut into the strudel it'll all be worth it. The Royale Sauce that's drizzled over the strudel halfway through baking mixes with the quark creating a custardy center that's pure pastry genius.

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Quark Strudel »

As always with our Bake the Book feature, we have five (5) copies of 'Neue Cuisine' to give away.

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