Milk-cream strudel

Milk-cream strudel (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).

History

The origins of the Milk-cream strudel can be traced back to the Habsburg Empire, where it was a popular dish among the aristocracy. The recipe has been passed down through generations and remains a staple in Austrian cuisine.

Preparation

The Milk-cream strudel is made from a thin sheet of strudel dough or phyllo dough filled with a mixture of milk, cream, sugar, semolina, eggs, and vanilla. The dough is then rolled up and baked until golden brown. The strudel is often served dusted with powdered sugar and can be enjoyed either warm or cold.

Variations

There are many variations of the Milk-cream strudel, including those that incorporate fruits such as apples, cherries, or peaches. Some versions also include nuts or raisins. In some regions, the strudel is served with a side of vanilla sauce or whipped cream.

Cultural significance

The Milk-cream strudel is a significant part of Austrian culture and is often served during special occasions and holidays. It is also a common dessert in Viennese coffee houses.

See also

• List of Austrian dishes
• List of pastries

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