Oostenrijkse melkroomstrudel (Millirahmstrudel)
Millirahmstrudel Zeg het: MILL-ee-rahm-STROO-del
Millirahmstrudel is een geliefd Weens zoet gebak met een delicaat, flinterdun strudeldeeg dat om een rijke, romige vulling van kwark, zure room, melk, eieren en rozijnen is gewikkeld. Traditioneel warm geserveerd in Weense koffiehuizen en thuis, biedt het een zijdezachte, custardy binnenkant met een knapperige, gouden korst. De subtiele vanille- en citroennoten maken het lichter dan veel andere strudels, perfect met een bestuiving van poedersuiker en misschien een bijgerecht van fruitcompote.
Oostenrijkse melkroomstrudel (Millirahmstrudel)
Millirahmstrudel
Uitgesproken als MILL-ee-rahm-STROO-del
- Voor
- 6
- Voorbereiding
- 45 min
- Bereiding
- 45 min
- Totaal
- 1 uur 30 min
- Niveau
- Gemiddeld
Ook notenvrij.
Allergenen: bevat gluten, melk, ei. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
Strudel Dough
Filling
To Finish
Bereiding
Make the dough. In a bowl, combine flour and salt. Add lukewarm water and oil; mix until a soft dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Brush with a little melted butter, cover with an inverted bowl, and let rest at room temperature for 30 minutes.
Prepare the filling. In a large bowl, whisk together quark, sour cream, milk, sugar, eggs, flour, vanilla, lemon zest, and salt until smooth and creamy. Gently fold in the drained raisins. Set aside.
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Roll the dough. On a large, well-floured cotton cloth or tablecloth, roll the rested dough into a rough rectangle. Using the backs of your hands, carefully stretch it from the center outward until it is paper-thin and roughly 16 x 20 inches (40 x 50 cm). Trim any thick edges.
Assemble. Brush the entire stretched dough lightly with melted butter. Spread the filling evenly over the dough, leaving a 2-inch (5 cm) border on all sides.
Roll the strudel. Using the cloth to help, fold the short borders over the filling, then roll the strudel from the long side into a tight log. Carefully transfer to the prepared baking sheet, seam side down. Brush the top generously with the remaining melted butter.
Bake for 40-45 minutes until the strudel is deep golden brown and crisp, and the filling is set.
Remove from the oven and let cool on the sheet for 10 minutes. Dust generously with powdered sugar before slicing.
Serve warm or at room temperature.
Regionale varianten
Some Viennese bakers add a handful of chopped toasted almonds or a splash of rum to the filling. Modern versions occasionally incorporate a thin layer of apple slices for a fruitier twist.
Opmerkingen van de kok
- If quark is unavailable, use a 50/50 blend of ricotta and cream cheese as a substitute.
- Work quickly once the dough is stretched so it does not dry out.
- For extra crispness, you can sprinkle fine breadcrumbs lightly over the buttered dough before adding the filling.
Serveer met
Vanilla sauce, plum or apricot compote, or simply whipped cream and coffee.
Van tevoren maken en bewaren
Best enjoyed fresh on the day it is baked. The unbaked strudel can be refrigerated for up to 4 hours before baking; reheat leftovers in a 300°F (150°C) oven for 10 minutes.
