 | |
| 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.
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 credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel, maintaining that the pastry made him a very famous and rich man.
See also
References
- AEIOU Encyclopedia
- "Apfelstrudel, Milchrahmstrudel, Topfenstrudel auf traditionelle-lebensmittel.at". Archived from the original on 2012-03-24. Retrieved 2011-06-03.
- 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
