 | |
| Type | Strudel |
|---|---|
| Place of origin | Austria |
| Region or state | Vienna |
| Main ingredients | Strudel dough,cream,egg yolks,almonds,sugar,milk,egg whites,raisins |
Themilk-cream strudel (Viennese German:Millirahmstrudel;Standard German:Milchrahmstrudel) is a traditional Viennesestrudel and a popular pastry inAustria and many countries in Europe that once belonged to theAustro-Hungarian Empire (1867–1918). It is an oven-baked pastry dough stuffed with a filling made from diced, milk-soakedbread rolls, egg yolk, powdered sugar, butter,quark, vanilla,lemon zest,raisins andcream and is served in the pan with hot vanilla sauce.[1]
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 creditsFranz Stelzer (1842–1913), who owned a small inn inBreitenfurt near Vienna, for the invention of theMillirahmstrudel,[4][5] maintaining that the pastry made him a very famous and rich man.
