Milk-cream strudel · Austrian · Main Course
Milk-cream strudel
Born in Austria
“Tender dough, milk-soaked bread, quark, and raisins wrapped together and served hot with vanilla sauce.”
0 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention traditional Viennese heritage first
8 in 10 say it's worth it for the creamy and custardy filling
4 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
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.
What makes this version distinct
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.
Signature elements
What people love
- traditional Viennese heritage
- creamy and custardy filling
- served warm with sauce
- widespread across Central Europe
Know before you go
Want it delivered?
Order Milk-cream strudel for delivery
