National Dish Austria: Viennese Cream Strudel (Recipe)
In this article
Discover the secret of one of Austria’s most cherished desserts: the Viennese cream strudel, with its delicate, crisp pastry wrapped around a softly set, creamy filling. Born in the kitchens of imperial Vienna and still beloved in coffee houses across the country, it is a heavenly treat for special occasions and unhurried afternoons alike. With a dusting of icing sugar and the warmth of vanilla and raisins, it brings a touch of old-world elegance to any table.
About Viennese Cream Strudel
The Viennese cream strudel is a traditional Austrian dessert that wins hearts with its creamy filling and crisp pastry. Its origins lie in the imperial kitchens of Vienna, and to this day it is served with pride in cafés and restaurants throughout the country. Thanks to its blend of sweet and creamy components, it remains a firm favourite with young and old alike. A good cream strudel is an essential part of any Austrian menu, and like the much-loved Topfenstrudel, it is a proud expression of Viennese baking.
Ingredients (serves 1–2)
- 100 g strudel pastry
- 200 ml cream
- 2 eggs
- 150 g quark
- 50 g sugar
- 1 sachet vanilla sugar
- 50 g raisins
- 1 pinch of salt
- Icing sugar, for dusting
Shopping for the ingredients
The ingredients for a Viennese cream strudel are usually available in any well-stocked supermarket. With fresh products such as quark and eggs, it is well worth paying attention to quality. The strudel pastry can be bought either fresh or frozen, whichever suits you. For the sweet notes, we recommend reaching for good-quality raisins and real vanilla sugar to bring out the best flavour.
Preparing the dish
Before you begin, weigh out and lay all the ingredients ready to hand. The eggs need to be separated, and the quark should be well drained to avoid any excess liquid in the filling. If you are using frozen strudel pastry, it may need to thaw beforehand. An important step is also to preheat the oven to 180 degrees Celsius so it is ready when the strudel goes in.
Step-by-step instructions
- Roll out the strudel pastry as thinly as possible.
- Mix together the cream, egg yolks, quark, sugar, vanilla sugar and raisins.
- Whisk the egg whites until stiff and fold them gently into the quark mixture.
- Spread the quark filling evenly over the pastry and carefully roll it up.
- Place the strudel in a greased dish and brush it with a little cream.
- Bake the strudel at 180 degrees Celsius for about 30–35 minutes.
- Once baked, dust with icing sugar and serve warm.
Gluten-free / lactose-free version
For a gluten-free variation, the wheat-based strudel pastry can be swapped for a gluten-free dough, widely available in health-food shops. A lactose-free version is just as easy: simply use lactose-free quark and cream, and lactose-free butter to grease the dish. With the right choice of ingredients, the taste stays every bit as delicious.
Tips for vegans and vegetarians
To make the Viennese cream strudel vegan, you can turn to plant-based alternatives. The quark and cream can be replaced with soya quark and plant cream, while the eggs can be swapped for an egg substitute available in health-food shops or organic stores. That way, vegans too can enjoy this traditional dessert without missing out.
More tips and tricks
A perfect cream strudel turns out best when the pastry is rolled very thinly, so it bakes up beautifully crisp. If you would like the strudel especially moist, brush it with a little extra cream during baking. For an interesting twist of flavour, stir some grated lemon zest or a little cinnamon into the filling. Always serve the strudel fresh and warm so it releases its full aroma.
Adapting the recipe to your taste
The Viennese cream strudel lends itself to all sorts of personal touches. If you prefer something fruitier, you can use finely chopped apricots or peaches instead of raisins in the filling. For a less sweet version, simply reduce the sugar. Additional spices such as nutmeg or cloves can refine the aroma and give the dish a character all your own, much as you might season a comforting Reisauflauf mit Früchten.
Ingredient substitutions
If a few ingredients are not to hand, simple alternatives will do the trick. Instead of icing sugar for dusting, you could use chopped nuts or cocoa powder. If you have no raisins, dried cranberries or sultanas work just as well. And should the vanilla sugar run out, a pinch of vanilla extract will give you the familiar aroma you are after.
Drink pairing ideas
The Viennese cream strudel goes wonderfully with a cup of coffee or an espresso. A glass of sweet wine, such as a fine Trockenbeerenauslese, can round off the experience beautifully. For an alcohol-free option, a glass of grape juice or a cup of herbal tea works well, while in winter a mug of hot chocolate pairs delightfully with the strudel.
Serving and presentation ideas
A neatly arranged strudel can look truly inviting. Cut it into even slices and serve on a white plate to create an elegant contrast. A small dollop of whipped cream alongside adds an extra layer of indulgence. Decorated with fresh fruit or mint leaves, the strudel becomes a real showstopper, and a final, artful dusting of icing sugar lends it a charming wintry touch.
A bit of history
The Viennese cream strudel has a long tradition and is deeply rooted in Austrian cuisine. It was originally a favourite dessert at the Habsburg court, from where it found its way into home kitchens across the land. The strudel is regarded as a symbol of Viennese baking and appears in countless variations, sitting proudly alongside classics such as the Sachertorte. Today it remains a fixture of Austrian dessert culture, standing for the warmth and hospitality of the country.
More recipe ideas
Summary: Viennese Cream Strudel
The Viennese cream strudel is not only a traditional dessert but also a testament to the high art of Viennese cooking. With its perfect balance of crisp pastry and creamy filling, it delights every palate. Whether made in the classic way or adapted to be gluten-free, lactose-free or vegan, the cream strudel is endlessly versatile. Paired with the right drinks and served with a little flair, it becomes the highlight of any spread. The long history of the strudel reflects the culinary tradition and cultural richness of Austria.
