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The milk-cream strudel (Viennese: ''Millirahmstrudel'', German: ''Milchrahmstrudel'') is a traditional Viennese
strudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also commo ...
. It is a popular pastry in
Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populou ...
and in many countries in Europe that once belonged to the
Austro-Hungarian Empire Austria-Hungary, often referred to as the Austro-Hungarian Empire,, the Dual Monarchy, or Austria, was a constitutional monarchy and great power in Central Europe between 1867 and 1918. It was formed with the Austro-Hungarian Compromise o ...
(1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked
bread roll Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...
s, egg yolk, powdered sugar, butter,
quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All commonly o ...
, vanilla,
lemon zest Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods. In terms of fruit anatomy, the zest is obtained from the ...
,
raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...
s and
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
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 says that ''Franz Stelzer'' (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the ''Millirahmstrudel''. In the story he became a very famous and rich man for that.


Ingredients

Besides the strudel dough the ingredients are:
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
,
egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example be ...
s, blanched, ground almonds,
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
, 1 roll soaked in
milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modul ...
, 2 whites snow (stiffly beaten
egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms aro ...
s). Sprinkle with raisins and bake lightly. Then pour over sugared milk. Let it evaporate. Then bake in
casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...
.Michael Berenbaum, ''In Memory's Kitchen: A Legacy from the Women of Terezin''(2006), (p. 59) Serve in the pan with hot vanilla sauce.


See also

* Apple strudel *
List of pastries This is a list of pastry, pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory i ...
*
List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oy ...


References

{{DEFAULTSORT:Milk-Cream Strudel Austrian pastries Croatian cuisine Czech cuisine Hungarian desserts Stuffed desserts