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Milk-cream strudel
The milk-cream strudel (Viennese: Millirahmstrudel, German: Milchrahmstrudel) is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce.〔(AEIOU Encyclopedia )〕
==History==
The first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.〔(''Apfelstrudel, Milchrahmstrudel, Topfenstrudel'' auf traditionelle-lebensmittel.at )〕〔Felix Czeike: ''Historisches Lexikon Wien''. Band 5. Verlag Kremayr & Scheriau, Wien 1997, ISBN 3-218-00547-7, S. 384.〕 The Ottoman armies had brought the strudel to Vienna (see Siege of Vienna, 1529 and Battle of Vienna, 1683).
A Viennese legend says that ''Franz Stelzer'' (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the Millirahmstrudel.〔(''The myth of the Breitenfurter cream strudel'' (Sagen aus dem Wienerwald) )〕〔(Erfinder des Milchrahmstrudels – Franz Stelzer, from: ''BRENNNESSEL, Das Blatt der Breitenfurter Grünen'' )〕 In the story he became a very famous and rich man for that.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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