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Lighter Austrian Apple–Quark Strudel Cups
Recipe

Lighter Austrian Apple–Quark Strudel Cups

Dessert • Austria

Individual strudel-style cups made with thin pastry, cinnamon apples and a light quark filling. Baked (not fried), easy to portion, and great warm or cold.

Why smarter

Quark adds protein and creaminess without cream, while portioned cups keep the dessert satisfying but lighter than a full strudel. Baking uses minimal oil and the apple filling brings natural sweetness.

Chef tip

Let the apple mixture cool before assembling—this keeps the pastry crisper and prevents soggy bottoms.

Soft line

Warm, crisp and just sweet enough.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Apples (e.g., Boskoop), peeled, cored and diced 450.000 g Apples About 3 medium
2 Lemon juice 1.000 tbsp Lemon juice
3 Sugar 35.000 g Sugar divided
4 Ground cinnamon 1.000 tsp Cinnamon
5 Raisins 40.000 g Raisins
6 Chopped walnuts 30.000 g Walnuts
7 Plain breadcrumbs 25.000 g Breadcrumbs fine, unseasoned
8 Canola oil 2.000 tsp Canola oil plus extra for greasing
9 Strudel dough sheets (Strudelteig) or filo pastry sheets 4.000 sheets Strudel dough (or filo) approx. 30 x 40 cm each
10 Topfen (quark), low-fat 250.000 g Quark (Topfen)
11 Egg 1.000 large Egg
12 Vanilla sugar 1.000 tsp Vanilla sugar or 1/2 tsp vanilla extract
13 Pinch of salt 1.000 pinch Salt
14 Icing sugar (optional, to dust) 1.000 tsp Icing sugar

Method

  1. Heat oven to 190°C (top/bottom heat). Lightly oil a 12-hole muffin tin (you’ll use 4 wells).
  2. In a pan over medium heat, cook apples with lemon juice, 20 g sugar, cinnamon and 2 tbsp water for 6–8 minutes until softened but not mushy.
  3. Stir in raisins, walnuts, breadcrumbs and 1 tsp canola oil. Cook 1 minute until the mixture looks less wet. Remove from heat and let cool 5 minutes.
  4. Mix quark, egg, remaining 15 g sugar, vanilla sugar and a pinch of salt until smooth.
  5. Lay 1 sheet of strudel/filo on a clean surface and brush lightly with canola oil. Fold or cut into 2 squares/rectangles and press into 2 muffin wells to form cups with overhang. Repeat to make 4 cups total (use 2 sheets; reserve remaining sheets for another use).
  6. Spoon a small layer of quark filling into each cup, then top with the apple mixture. Add a final small spoon of quark on top if you like a creamier finish.
  7. Fold the overhanging pastry loosely over the filling (or leave edges open for a rustic look). Brush visible pastry lightly with oil.
  8. Bake 18–22 minutes until golden and crisp. Cool 5 minutes in the tin, then lift out carefully.
  9. Serve warm or at room temperature. Dust lightly with icing sugar if using.