Milk-cream strudel facts for kids
Millirahmstrudel (milk-cream strudel)
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| Type | Strudel |
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| 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 (also known as Millirahmstrudel in Vienna) is a yummy, traditional pastry from Austria. It's super popular there and in many countries that were once part of the Austro-Hungarian Empire.
This delicious strudel is a baked treat with a special filling. The filling is made from bread rolls soaked in milk, egg yolks, sugar, butter, quark (a type of soft cheese), vanilla, lemon zest, raisins, and cream. It's often served warm with a tasty vanilla sauce.
A Sweet History
Did you know that the very first recipe for a strudel was for a milk-cream strudel? It was written down in 1696 in Vienna! You can still find this old, handwritten recipe in the Viennese City Library.
There's also a fun story about a man named Franz Stelzer (1842–1913). He owned a small inn near Vienna. People say he invented the Millirahmstrudel and became very famous and rich because of it!
What's Inside?
To make a milk-cream strudel, you need thin strudel dough. The yummy filling includes:
- Cream
- Egg yolks
- Ground almonds
- Sugar
- A bread roll soaked in milk
- Stiffly beaten egg whites (sometimes called "snow")
After mixing these, raisins are sprinkled in. The strudel is baked until it's lightly golden. Then, sugared milk is poured over it and allowed to soak in. Finally, it's baked again in a casserole dish. It's best served warm with hot vanilla sauce!
