Milk-cream strudel

Milk-cream strudel

Milk-cream strudel

Type: Strudel

Place of origin: Austria

Region or state: Vienna

Main ingredients: Strudel dough, cream, egg yolks, almonds, sugar, milk, egg whites, raisins

Media: Milk-cream strudel

The milk-cream strudel (Viennese German: Millirahmstrudel; Standard German: Milchrahmstrudel) is a traditional Viennese strudel and a popular pastry in Austria and many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). It is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce.

History

The first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.

A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel, maintaining that the pastry made him a very famous and rich man.