Milk-cream strudel
 | |
| Type | Strudel |
|---|---|
| Place of origin | Austria |
| Region or state | Vienna |
| Main ingredients | Strudel dough, cream, egg yolks, almonds, sugar, milk, egg whites, raisins |
The milk-cream strudel (Viennese German: Millirahmstrudel; 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
[edit]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
[edit]
References
[edit]- ^ AEIOU Encyclopedia
- ^ Apfelstrudel, Milchrahmstrudel, Topfenstrudel auf traditionelle-lebensmittel.at
- ^ Felix Czeike: Historisches Lexikon Wien. Volume 5. Verlag Kremayr & Scheriau, Wien 1997, ISBN 3-218-00547-7, p. 384.
- ^ The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald) Archived 2011-10-04 at the Wayback Machine
- ^ Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen Archived 2011-08-12 at the Wayback Machine
