Dessert

'Topfengolatsche' with cream cheese and rhubarb

Name: Topfengolatsche cream cheese rhubarb Adam Wolfers
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 100g cream cheese, softened; 220g caster sugar; 90g creme fraiche; 225g fresh ricotta; Finely grated zest of 1/2 orange and 1/2 lemon; 1 vanilla bean, split, seeds scraped; 80ml thickened cream; 650g trimmed rhubarb, cut into 10cm pieces; 1 sheet frozen butter puff pastry, thawed; 1 egg, lightly beaten; Sifted icing sugar, to serve

Rate now

20m

1h 05m

'Topfengolatsche', cream cheese, rhubarb

Jump to recipe

by Adam Wolfers

May 15, 2018

Topfengolatsche is an Austrian filled pastry that works beautifully with rhubarb and cream cheese in this Adam Wolfers recipe.

100g cream cheese, softened
1 cup (220g) caster sugar
90g creme fraiche
225g fresh ricotta
Finely grated zest of 1/2 orange and 1/2 lemon
1 vanilla bean, split, seeds scraped
1/3 cup (80ml) thickened cream, whipped
650g trimmed rhubarb, cut into 10cm pieces
1 sheet frozen butter puff pastry, thawed
1 egg, lightly beaten
Sifted icing sugar, to serve

Method

1.

In a stand mixer fitted with the whisk attachment, whisk cream cheese and 60g sugar until smooth. Stir through creme fraiche, ricotta, zest, vanilla seeds and a pinch of salt flakes. Fold cream into cream cheese mixture and chill until needed.
2.

Toss rhubarb, 50ml water and remaining 160g sugar in a roasting tray lined with baking paper and stand for 1 hour.
3.

Preheat the oven to 160°C.
4.

Roast rhubarb for 25 minutes or until softened. Stand to cool.
5.

Increase oven to 200°C. Grease a large baking tray and line with baking paper.
6.

Place pastry on prepared tray and brush with egg. Bake for 40 minutes or until golden. Brush with some rhubarb juice, cool, then break into shards.
7.

Divide cream cheese mixture among serving plates, top with rhubarb, then cover with pastry shards. Drizzle with some rhubarb juice and dust with icing sugar to serve.