🇬🇧 Desserts: Millirahmstrudel (Austria)

In this text, a journey to beautiful Austria, home to some geniuses of classical music. As you make this dessert, listen to some on my Spotify playlist of Austrian songs, which also includes Austrian artists from other current musical styles. The dessert is called Millirahmstrudel. Some ingredients are very typical of the region of origin, which, in my opinion, makes it a truly unique dish. The downside to this is that it makes it difficult to prepare the same dish in other parts of the world, but the internet is there for us to get the products we need.

Ingredients:

• 1 pack of strudel dough
• Powdered sugar (for sprinkling)

For the stuffing:

• 1/2 Striezel (from yeast dough) * (Typical Austrian sweet bread)
• 250 ml of milk
• 4 eggs
• 1 pinch of salt
• 2 tablespoons of sugar
• 2 tablespoons of butter (at room temperature)
• 250 g Topfen (cheese, also known as Quark)
• 250 g of whipped cream
• 250 grams of sour cream
• Raisins (to taste)

For the sauce:

• 1 sachet of vanilla sugar (8 g)
• 500 ml of milk
• 1 egg
• 1 tablespoon of butter (at room temperature)
• 2 tablespoons of sugar

Preparation:

1. Tear off the Striezel and place it in a bowl with 250ml of milk.
2. Grease a refractory. Preheat the oven to 180 ° C.
3. Beat the egg whites and a pinch of salt until stiff.
4. Beat 4 egg yolks with sugar and butter until frothy.
5. Add the Topfen, whipped cream and cream, then incorporate the soaked Striezel pieces (at this point, if you like, you can add the raisins) and finally incorporate the egg whites carefully.
6. Roll out the strudel dough and pour the mixture over it. Roll up well and fold the ends. Put the strudel in the prepared pan.
7. Mix the ingredients for the sauce. Pour over the strudel as it cooks.
8. Cook until golden brown. Sprinkle with powdered sugar before serving.

You can make Striezel and strudel pastry if you can't find it to buy in your area.

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Nycka, the Nomad