Milk-cream strudel explained

Milk-cream strudel
Country:	Austria
Region:	Vienna
Type:	Strudel
Main Ingredient:	Strudel dough, cream, egg yolks, almonds, sugar, milk, egg whites, raisins

The milk-cream strudel (label=[[Viennese German]]|Millirahmstrudel; German: label=[[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

• Apple strudel
• List of pastries
• List of stuffed dishes

Notes and References

1. http://www.aeiou.at/aeiou.encyclop.o;internal&action=_setlanguage.action?LANGUAGE=en AEIOU Encyclopedia
2. http://www.traditionelle-lebensmittel.at/article/articleview/87197/1/26099/ Apfelstrudel, Milchrahmstrudel, Topfenstrudel auf traditionelle-lebensmittel.at
3. [Felix Czeike]
4. http://www.wienerwald.info/e/default.asp?id=58086&tt=WW_E_R2 The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald)
5. http://breitenfurt.gruene.at/uploads/media/brennessel_April_07.pdf Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen