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.^[1]

History

The first strudel recipe ever was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.^[2][3] The Ottoman armies had brought the strudel to Vienna ((see Siege of Vienna, 1529 and Battle of Vienna, 1683). The pastry has its origins probably in the Byzantine Empire.

A Viennese legend says, that Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the Millirahmstrudel.^[4][5] In the story he became a very famous and rich man for that.

Ingredients

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 cassarole.^[6] Serve in the pan with hot vanilla sauce.

See also

Food portal

• Apple strudel
• Strudel

References

1. ^ o713286.htm;internal&action=_setlanguage.action?LANGUAGE=en AEIOU Encyclopedia
2. ^ Apfelstrudel, Milchrahmstrudel, Topfenstrudel auf traditionelle-lebensmittel.at
3. ^ Felix Czeike: Historisches Lexikon Wien. Band 5. Verlag Kremayr & Scheriau, Wien 1997, ISBN 3-218-00547-7, S. 384.
4. ^ The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald)
5. ^ Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen
6. ^ Michael Berenbaum, In Memory's Kitchen: A Legacy from the Women of Terezin(2006), ISBN 978-0742546462 (p. 59)