“Milli, Mülli, Mili”, as “Milchrahmstrudel” is sometimes colloquially referred to in Vienna, is a classic amongst Austrian flour-based desserts and very similar to the well-known Cheese Strudel. The little difference, however, is that the mixture contains white bread soaked in milk as well as creamy quark and is baked with a milk glaze. With this recipe your Cream Strudel will be just like grandma used to make!
For the dough:
- 250 g flour (smooth/slightly fine)
- 1 pinch of salt
- 1 tbsp oil
- 2 tbsp butter (melted for glazing)
- 125 ml water (luke-warm)
- 2 egg yolks (for glazing)
- Icing sugar (for glazing)
- A little oil
- Butter (for glazing)
- Flour (for flouring surface)
For the filling:
- 8 slices white bread/toast (crust removed, cut into cubes)
- 125 ml milk
- 1 vanilla pod (pulp scraped out)
- 60 g butter
- 60 g icing sugar
- 1 tsp vanilla sugar
- ½ lemon (untreated, grated peel)
- 3 egg yolks
- 250 g quark
- 150 g sour cream
- 3 egg whites
- 1 tbsp granulated sugar
- 40 g raisins (marinaded in rum)
- 1 handful sliced almonds (roasted)
For the glaze:
- 500 ml milk
- 2 tbsp granulated sugar
- 1 egg
Directions for Cream Strudel
- To make the strudel dough, form a heap out of the flour. Add the dough ingredients and knead to form a smooth dough. Shape the dough into a ball, cover and leave to rest in the fridge, ideally overnight.
- Flour a work surface, ideally a large kitchen table, and roll out the dough, firstly into a rectangular shape and then stretch it out so it is very thin.
- To make the filling, chop the bread into small cubes. Bring the milk and the vanilla pulp to the boil and pour this over the bread cubes.
- Mix the butter, icing sugar, vanilla sugar, lemon peel and egg yolks until creamy and then fold in the quark and sour cream.
- Whisk the egg whites until the mixture is stiff gradually sprinkling in the granulated sugar whilst doing this. Stir the bread into the egg yolk mixture and gradually fold in the egg white.
- Brush the stretched-out dough with butter and sprinkle over the sliced almonds. Brush the filling over two thirds of the dough and then evenly sprinkle over the raisins.
- Roll up the dough into a strudel shape from the buttered side. Place the strudel on a greased baking tray with the opening/seam side facing downwards and brush with beaten egg.
- To make the glaze, whisk all the ingredients together well and pour one third over the strudel mix.
- Bake the strudel in a pre-heated oven at 180 °C for 40 – 50 minutes regularly glazing with the milk mixture and melted butter during cooking. Sprinkle with icing sugar and serve.
This Cream Strudel is classically served with creamy VANILLA SAUCE. To make the sauce, mix 1 pack of vanilla sugar with 500 ml milk, egg, 1 tbsp butter (at room temperature) and 2 tbsp granulated sugar. Bring to the boil and pour over the Strudel.
If the stories concerning this are to be believed this very sweet temptation originated in the “Roter Stadl”, an inn in the Wienerwald forest in Vienna. However, it remains a mystery as to whether the name is based on the main ingredient, milk, or the name of the person who invented it, Milli. Don’t be afraid to make this dessert – try your hand at strudel dough, you’ll be well-rewarded!
The traditional Grandma’s enamel roasting dish with its two typical handles reminds many people of their Grandma’s delicious strudel
or Sunday roast. This roasting dish is the largest in its family, with a width of 50 cm, however, it still easily fits into any oven as the handles are placed quite high to save space.
This baking or roasting dish – depending on the occasion – is a really versatile piece of cookware that can be used for everything that you want to bake, roast or gratinate in the oven and then serve at the table directly afterwards. Food can also be cut in this dish (provided you do not use glass-ceramic knives) and the dish itself is easy to clean.
And not to forget, of course, the
practical food storage “manager” can be used in the kitchen to store ingredients. The excellent containers perfectly preserve all the flavours of the food and can also be stacked to save space in the cupboards, while still being a great eye-catching piece of decoration.
We love it!
THE WORLD OF RIESS
It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.
Handmade with LOVE…
… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.
The various products of „RIESS-Emaille“ made it all over the world to cult lifestyle objects.