Hungarian Sweet Cheese Strudel (Túrógombóc or Túrós Tekercs)
This Hungarian version of Sweet Cheese Strudel (often called Túrós Tekercs) is a beloved dessert featuring a delicate, flaky pastry wrapped around a rich, tangy-sweet farmer’s cheese (túró) filling. It’s a traditional treat often served at Christmas, Easter, or family gatherings.
Hungarian Sweet Cheese Strudel
Prep Time: 30 mins | Rest Time: 30 mins | Bake Time: 30-35 mins | Servings: 8-10
Ingredients:
For the Dough (Homemade Option):
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2 cups (250g) all-purpose flour
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1 egg
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3 tbsp warm water
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2 tbsp vegetable oil
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Pinch of salt
(Alternatively, use store-bought phyllo dough or puff pastry for convenience.)
For the Filling:
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2 cups (500g) Hungarian túró (farmer’s cheese) or dry ricotta
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1 egg yolk
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⅓ cup (70g) granulated sugar
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1 tsp vanilla extract
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Zest of 1 lemon
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½ cup (75g) raisins (soaked in rum or warm water)
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1 tbsp semolina or breadcrumbs (to absorb excess moisture)
For Assembly & Baking:
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¼ cup (60g) melted butter (for brushing)
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2 tbsp breadcrumbs (toasted, for sprinkling)
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Powdered sugar & cinnamon (for dusting)
Instructions:
1. Make the Dough (Optional – Skip if Using Store-Bought):
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In a bowl, mix flour and salt. Make a well, add egg, water, and oil. Knead into a smooth, elastic dough (about 10 mins).
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Cover with a warm bowl and rest for 30 mins.
2. Prepare the Filling:
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Mix túró (farmer’s cheese), egg yolk, sugar, vanilla, lemon zest, and semolina until smooth.
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Drain raisins and fold into the mixture.
3. Roll & Fill the Strudel:
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If using homemade dough:
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Roll out paper-thin on a floured cloth (traditional method). Stretch gently until nearly translucent.
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If using phyllo/puff pastry:
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Layer 2-3 sheets, brushing each with melted butter.
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Sprinkle toasted breadcrumbs over the dough (absorbs moisture).
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Spread the cheese filling evenly, leaving a 1-inch border.
4. Roll & Bake:
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Roll up tightly (like a jelly roll), tucking in the edges.
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Brush with melted butter and prick lightly with a fork.
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Bake at 350°F (180°C) for 30-35 mins, until golden and crisp.
5. Serve:
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Let cool slightly, then dust with powdered sugar and cinnamon.
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Slice and serve warm with a dollop of sour cream or fruit compote.
Tips for Authentic Hungarian Flavor:
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Use real túró (Hungarian farmer’s cheese) for the best texture. If unavailable, mix dry ricotta with a bit of sour cream.
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For extra richness, some Hungarians add a spoonful of sour cream to the filling.
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Rum-soaked raisins add depth (optional but traditional).
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Phyllo dough gives a crispier texture, while homemade strudel dough is softer and more authentic.
Christmas Variation:
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Festive Twist: Add a pinch of ground cloves or cinnamon to the filling.
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Decorate: Serve with red currant jelly or poppy seed drizzle for a holiday look.
This strudel is slightly sweet, creamy, and flaky—perfect with coffee or tea after a festive meal! Would you like a savory Hungarian strudel (like cabbage or potato) next? 😊🎄
