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.
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.
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