Milk-cream strudel
TypeStrudel
Place of originAustria
Region or stateVienna
Main ingredientsStrudel dough, cream, egg yolks, almonds, sugar, milk, egg whites, raisins

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.[1]

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.[2][3]

A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel,[4][5] maintaining that the pastry made him a very famous and rich man.

See also

References

  1. ↑ AEIOU Encyclopedia
  2. ↑ Apfelstrudel, Milchrahmstrudel, Topfenstrudel auf traditionelle-lebensmittel.at
  3. ↑ Felix Czeike: Historisches Lexikon Wien. Volume 5. Verlag Kremayr & Scheriau, Wien 1997, ISBN 3-218-00547-7, p. 384.
  4. ↑ The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald) Archived 2011-10-04 at the Wayback Machine
  5. ↑ Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen Archived 2011-08-12 at the Wayback Machine
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