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 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.[1]
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.[2][3]
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 (stiffly beaten egg whites). Sprinkle with raisins and bake lightly. Then pour over sugared milk. Let it evaporate. Then bake in casserole.[6] Serve in the pan with hot vanilla sauce.
^The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald) 2011-10-04 at the Wayback Machine
^Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen 2011-08-12 at the Wayback Machine
^Michael Berenbaum, In Memory's Kitchen: A Legacy from the Women of Terezin(2006), ISBN978-0-7425-4646-2 (p. 59)
January 19, 2023
milk, cream, strudel, milk, cream, strudel, viennese, millirahmstrudel, german, milchrahmstrudel, traditional, viennese, strudel, popular, pastry, austria, many, countries, europe, that, once, belonged, austro, hungarian, empire, 1867, 1918, milk, cream, strud. 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 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 1 Milk cream strudelMillirahmstrudel milk cream strudel TypeStrudelPlace of originAustriaRegion or stateViennaMain ingredientsStrudel dough cream egg yolks almonds sugar milk egg whites raisins Contents 1 History 2 Ingredients 3 See also 4 ReferencesHistory EditThe 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 2 3 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 EditBesides the strudel dough the ingredients are cream egg yolks blanched ground almonds sugar 1 roll soaked in milk 2 whites snow stiffly beaten egg whites Sprinkle with raisins and bake lightly Then pour over sugared milk Let it evaporate Then bake in casserole 6 Serve in the pan with hot vanilla sauce See also Edit Food portalApple strudel List of pastries List of stuffed dishesReferences Edit AEIOU Encyclopedia Apfelstrudel Milchrahmstrudel Topfenstrudel auf traditionelle lebensmittel at Felix Czeike Historisches Lexikon Wien Volume 5 Verlag Kremayr amp 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 Grunen Archived 2011 08 12 at the Wayback Machine Michael Berenbaum In Memory s Kitchen A Legacy from the Women of Terezin 2006 ISBN 978 0 7425 4646 2 p 59 Retrieved from https en wikipedia org w index php title Milk cream strudel amp oldid 1018922684, wikipedia, wiki, book, books, library,
