Recipes · Austrian · Desserts
Milchrahmstrudel (Milk-Cream Strudel)
One serving has 423 kcal and 13 g protein, and at least a fifth of a woman's daily need of selenium (37%), riboflavin (30%), phosphorus (29%), choline (25%), cobalamin (24%) and vitamin A (24%). Ready in 50 minutes.
- Preparation: 20 min
- Cooking: 30 min
- Makes: 1 serving (171 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 25 g Phyllo dough
- 70 g Cottage cheese
- 20 g Sour cream
- 10 g Egg yolks, raw
- 15 g Sugar
- 12 g Butter, unsalted
- 10 g Raisins
- 1 g Vanilla extract
- 5 g Breadcrumbs, dry
- 3 g Sugar, powdered
Method
- Makes 1 slice of an 8-slice strudel; multiply all quantities by 8 to make the whole strudel.
- Beat the quark stand-in (cottage cheese) with the sour cream, egg yolk, sugar and vanilla until smooth, then stir in the raisins.
- Melt the butter. Layer 2 sheets of phyllo dough — a practical stand-in for hand-stretched strudel dough — brushing each with the melted butter and sprinkling with the breadcrumbs to soak up moisture.
- Spread the cheese filling along one long edge and roll the phyllo up snugly around it, tucking in the ends; brush the top with the remaining butter.
- Bake at 180 °C (350 °F) for 30 minutes until golden and the filling is set (allow closer to 40 minutes for the full strudel).
- Cool for 10 minutes, dust with the powdered sugar and cut into slices to serve warm.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 423 kcal | 20% |
| Carbohydrates | 46.5 g | |
| Water | 88.2 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 12.7 g | 27% |
| Tryptophan | 0.16 g | |
| Threonine | 0.52 g | |
| Isoleucine | 0.63 g | |
| Leucine | 1.2 g | |
| Lysine | 0.9 g | |
| Methionine | 0.29 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.63 g | |
| Tyrosine | 0.6 g | |
| Valine | 0.77 g | |
| Histidine | 0.35 g | |
| Fat | 21.1 g | |
| Monounsaturated | 6.3 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 10.7 g | |
| Trans-Fats | 0.16 g | |
| Cholesterol | 158 mg | |
| Calcium | 112 mg | 11% |
| Copper | 0.1 mg | 11% |
| Iron | 1.6 mg | 9% |
| Magnesium | 18 mg | 6% |
| Manganese | 0.21 mg | 12% |
| Phosphorus | 205 mg | 29% |
| Potassium | 216 mg | 5% |
| Selenium | 20.5 µg | 37% |
| Sodium | 393 mg | |
| Zinc | 0.82 mg | 10% |
| Thiamin (vitamin B1) | 0.24 mg | 22% |
| Riboflavin (vitamin B2) | 0.33 mg | 30% |
| Niacin (vitamin B3) | 1.5 mg | 11% |
| Pantothenic acid (vitamin B5) | 0.9 mg | 18% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 52.4 µg | 13% |
| Cobalamin (vitamin B12) | 0.58 µg | 24% |
| Choline | 105 mg | 25% |
| Vitamin A | 171 µg | 24% |
| Vitamin C | 0.41 mg | 1% |
| Vitamin D (D2 + D3) | 23.9 IU | 4% |
| Vitamin E | 0.7 mg | 5% |
| Vitamin K | 2.5 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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