Warm “Milk-Cream” Strudel with Vanilla Sauce

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