02/01/2014 | by Alex Burd
Most of you will have heard of Apfelstrudel but you have not lived until you try its sister Topfenstrudel. This lighter than air pastry with a sweet, soft quark cheese filling is heaven defined. Lots of alpine restaurants will make their own versions of strudel and Millirahmstrudal made with a milk cream filling is also worth a try.
I had a tip-off from a local in Bad Gastein recently who told me that 10.30am is the best time to eat this delicacy as it will usually be coming straight out of the oven and will still be warm. I had the pleasure of experiencing this first hand and my god words can do the experience no justice. Lashings of cream are optional but highly recommended. In for a penny and all that!