Milk-cream strudel
The milk-cream strudel (; ) is a traditional Viennese strudel and a popular pastry in Austria and many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). It is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce. History
The first documented strudel recipe was a recipe of a milk-cream strudel () from 1696 in Vienna, a handwritten recipe at the Viennese City Library. A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the , maintaining that the pastry made him a very famous and rich man. See also

 Apple strudel
 List of pastries
 List of stuffed dishes

References

Austrian pastries
Croatian cuisine
Czech cuisine
Hungarian desserts
Stuffed desserts