A velvety, savory cheese spread from the Rheinhessen wine region, combining creamy Quark and cream cheese spiked with sweet and sharp paprika. Served in its iconic conical shape, topped with crisp raw onions, and surrounded by crunchy mini salted pretzels.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
500gQuark
300gCream cheese
100gButter
2OnionMeasure out 500g quark, 300g cream cheese, and 100g butter, ensuring they are all at room temperature. Finely dice the 2 onion and set aside.
300gCream cheese100gButterWhisk 100g butter and 300g cream cheese in a medium bowl using an electric hand mixer or a vigorous hand whisk for 2–3 minutes, until completely smooth, light, and free of lumps.
500gQuarkAdd 500g quark to the whipped butter mixture and fold gently with a spatula until just combined, ensuring you do not overwork it to prevent the cheese mixture from becoming too runny.
15mlSweet paprika
5mlHot paprika
5mlSalt
2½mlBlack pepperAdd 15ml sweet paprika, 5ml hot paprika, 5ml salt, and 2½ml black pepper to the cheese mixture, stirring gently until the spices are evenly distributed and the cream turns a characteristic warm orange-pink hue.
Cover the bowl and place it in the refrigerator for at least 30 minutes, until the mixture has firmed up slightly and the flavours have melded.
Onion
900gMini pretzelsShape the chilled Spundekaes into a conical mound (Spund) using a spatula or ice cream scoop, place it in the centre of a serving plate, scatter the finely diced Onion over the top, and arrange 900g mini pretzels around the sides for dipping.