Austrian Chocolate Topfenstrudel

This is very quick and easy, but oh so delightful. If you can't get hold of curds (quark) you may use ricotta instead. I usually serve with berry jelly (rote Grütze). You might add rum soaked raisins to the filling, that's a matter of preference. You might want to prepare real Strudel pastry, see recipe 466452 for how to make that...

• Ready In: 30 mins
• Serves: 1
• Yields: 6 pieces

Ingredients

• 1  sheet puff pastry (about 200g)
• 1  egg
• 250  g  curds (or ricotta)
• 60  g brown sugar
• 1  tablespoon flour (helps making the filling firmer)
• 1  teaspoon  vanilla sugar
• 1⁄2 teaspoon lemon, cest
• 1  dash salt
• 100  g chocolate (milk or dark, melted)

Directions

1. Preheat oven to 200°C.
2. Mix sugars and egg until fluffly.
3. Add curds, lemon cest, flour and a dash of salt. Mix until fluffy.
4. Melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine).
5. Place puff pastry on a non stick baking sheet.
6. Sprinkle a bit of water on the sides of the dough (this will make them stick together better).
7. Spread curds filling on 2/3rds of the pastry. Keep sides free.
8. Pour melted chocoalte over curd filling (I use a fork).
9. Fold in right and left side of pastry.
10. Roll to a Strudel from bottom to top.
11. Sprinkle STrudel with water and let bake for about 20 minutes at 180-200°C until browm and crispy.
12. You may want to sprinkle Strudel with confectioner's sugar.
13. Serve lukewarm (or cold) with vanilla sauce, berries, ice cream -- .