The milk-cream strudel (; ) 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.AEIOU Encyclopedia

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.Felix Czeike: Historisches Lexikon Wien. Volume 5. Verlag Kremayr & Scheriau, Wien 1997, , .

A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the ,The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald) Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen maintaining that the pastry made him a very famous and rich man.

See also

Apple strudel List of pastries List of stuffed dishes

References