 | |
| Type | Strudel |
|---|---|
| Place of origin | Austria |
| Region or state | Vienna |
| Main ingredients | Strudel dough, cream, egg yolks, almonds, sugar, milk, egg whites, raisins |
The milk-cream strudel (Viennese German: Millirahmstrudel; Standard German: Milchrahmstrudel) 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.[1]