By Rick Rodgers
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.