Millirahmstrudel

Milk-cream strudel

Millirahmstrudel (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: 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.

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.