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|Strudel dough, cream, egg yolks, almonds, sugar, milk, egg whites, raisins|
|Cookbook:Milk-cream strudel Milk-cream strudel|
The milk-cream strudel (Viennese: Millirahmstrudel, German: Milchrahmstrudel) is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce.
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. The Ottoman armies had brought the strudel to Vienna (see Siege of Vienna, 1529 and Battle of Vienna, 1683).
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.
Besides the strudel dough the ingredients are: cream, egg yolks, blanched, ground almonds, sugar, 1 roll soaked in milk, 2 whites snow (stiffy beaten egg whites). Sprinkle with raisins and bake lightly. Then pour over sugared milk. Let it evaporate. Then bake in casserole. Serve in the pan with hot vanilla sauce.
- o713286.htm;internal&action=_setlanguage.action?LANGUAGE=en AEIOU Encyclopedia
- Apfelstrudel, Milchrahmstrudel, Topfenstrudel auf traditionelle-lebensmittel.at
- Felix Czeike: Historisches Lexikon Wien. Band 5. Verlag Kremayr & Scheriau, Wien 1997, ISBN 3-218-00547-7, S. 384.
- The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald)
- Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen
- Michael Berenbaum, In Memory's Kitchen: A Legacy from the Women of Terezin(2006), ISBN 978-0-7425-4646-2 (p. 59)