Warm “Milk-Cream” Strudel with Vanilla Sauce


Preparation info
  • Makes 2 strudels,


    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

Here is one of the most typically Viennese of all strudels. It lends new meaning to the phrase “comfort food.” With minor variations, Milchrahmstrudel always starts with farmer’s-cheese-filled strudels baked briefly to set the pastry. A Royale (custard) is then poured around the strudels to create a warm dessert with an incredible interplay of crisp and creamy textures. Mrs. Bleuel of the Berghotel Tulbingerkogel in Mauerbach bei Wien, nestled in the Vienna Wo