A staple in Vienna's coffee-house display cases, Topfengolatsche wraps a curd cheese, lemon zest and raisin filling in ready-made puff pastry. It comes together quickly, freezes well and packs neatly into a lunchbox.
Mix the drained curd cheese with the sugar, one egg yolk, lemon zest and raisins until smooth.
Dust the counter with flour, cut the puff pastry sheets into triangles, spoon filling along the wide edge of each and fold the corners together into a triangular parcel.
Brush the triangles with the remaining egg yolk and bake in an oven preheated to 200°C for 13 minutes, until the edges are golden.
Let the pastries cool slightly, dust with powdered sugar and serve.
If the curd cheese is not well drained, the filling turns watery and soaks the pastry; strain it for at least 10 minutes. Allergens: contains wheat (gluten), dairy and egg.
You can freeze the unbaked triangles on a tray and bake them straight from frozen, just add 5 minutes to the baking time. If you are not a fan of raisins, dried apricots work in the same quantity.
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