Streusel Topping

Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This topping, as the name suggests, was originally intended for sprinkling on top of the German delicacy Streusel Kuchen; streusel means “to sprinkle” or “to strew” in German. You will find that I have borrowed it for use in a number of recipes throughout the book—Danish pastries, tarts, muffins, and apple mazarins, to name a few. The crunch of the baked topping adds a nice contrast in each case.


  • 6 ounces (170 g) light brown sugar
  • 6 ounces (170 g) granulated sugar
  • 11 ounces (310 g) unsalted butter
  • 1 tablespoon (5 g) ground cinnamon
  • 2 teaspoons (10 g) salt
  • 1 teaspoon (5 ml) vanilla extract
  • 1 pound 2 ounces (510 g) bread flour


  1. Mix the brown sugar, granulated sugar, butter, cinnamon, salt, and vanilla.
  2. Stir in the flour. The mixture should be crumbly and should not come together like a dough; you may need to add extra flour.
  3. Store, covered, in the refrigerator to prevent the topping from drying out.