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Best Milk-cream strudel in London
“Tender dough, milk-soaked bread, quark, and raisins wrapped together and served hot with vanilla sauce.”
What the real thing tastes like
The milk-cream strudel (Viennese German: Millirahmstrudel; Standard German: Milchrahmstrudel) 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.
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Milk-cream strudel is a Viennese pastry that carries the warmth of the Austro-Hungarian kitchen into every bite. Tender dough wraps around a custard-like filling studded with milk-soaked bread, quark, raisins, and bright notes of vanilla and lemon—each element softening and merging in the oven's heat. It arrives at the table in its baking pan, cloaked in hot vanilla sauce that soaks into the pastry's folds.
Order it here when it has
- traditional Viennese heritage
- creamy and custardy filling
- served warm with sauce
- widespread across Central Europe
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