The milk-cream strudel (; ) is a traditional Viennese

strudel 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 monarchy, Habsburg Empire. Strudel is part of Austrian cuisine ...

and a popular pastry in

Austria Austria, formally the Republic of Austria, is a landlocked country in Central Europe, lying in the Eastern Alps. It is a federation of nine Federal states of Austria, states, of which the capital Vienna is the List of largest cities in Aust ...

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 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 nucleus, atomic nuclei ...

, vanilla, lemon zest,

raisin A raisin is a Dried fruit, 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, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

s 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 () 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 ,Erfinder des Milchrahmstrudels – Franz Stelzer, from: ''BRENNNESSEL, Das Blatt der Breitenfurter Grünen''
maintaining that the pastry made him a very famous and rich man.

References

Austrian pastries Croatian cuisine Czech cuisine Hungarian desserts Stuffed desserts {{Austria-dessert-stub

History

See also

References