Milk-cream strudel

The milk-cream strudel, known as Millirahmstrudel, is a cherished traditional Viennese pastry that has captured the hearts of food enthusiasts not only in Austria but also throughout various European countries that were once part of the Austro-Hungarian Empire. This delightful oven-baked treat is filled with a rich mixture of diced, milk-soaked bread rolls, egg yolks, powdered sugar, butter, quark (a type of fresh cheese), vanilla, lemon zest, raisins, and cream. It is typically served fresh from the oven, accompanied by a generous helping of hot vanilla sauce.

The origins of this delectable pastry can be traced back to 1696 in Vienna, where the first documented recipe was recorded. According to local legend, Franz Stelzer, an innkeeper near Vienna, invented the Millirahmstrudel. His creation brought him both fame and fortune, and it is easy to see why.

To make this dessert, you will need cream, egg yolks, blanched and ground almonds, sugar, a milk-soaked roll, stiffly beaten egg whites, and raisins. The strudel is initially baked lightly and then soaked in sugared milk before being baked further in a casserole dish. The final result is served hot, straight from the pan, with a luscious vanilla sauce that enhances every bite.