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 Woods, shared her recipe with me. She stirs milk into a portion of the cheese filling to create the royale, and serves a vanilla sauce on the side.
This wonderful dessert doesn’t easily lend itself to today’s “make-ahead” mentality, as it was originally a hearty supper dish. I make it for good friends who love to watch me fill and roll the strudels in front of them just before we sit down to dinner. For that reason, I make this with store-bought filo.