Danish Millirahmstrudel

Ingredients

The Danish Millirahmstrudel differs from the original Austrian version in terms of ingredients and flavors. While the Austrian version traditionally uses a combination of apples, raisins, and breadcrumbs in the filling, the Danish adaptation focuses on a creamy filling made with cream, sugar, and vanilla. This adaptation highlights the Danish love for rich and indulgent desserts, showcasing their expertise in creating delectable pastries. We alse have the original recipe for Millirahmstrudel, so you can check it out.

• 300g (10.5 oz) puff pastry 300g (10.5 oz) puff pastry
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Roll out the puff pastry into a rectangular shape on a lightly floured surface.
3. 3.
   In a mixing bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until well combined.
4. 4.
   Spread the cream mixture evenly over the puff pastry, leaving a small border around the edges.
5. 5.
   Roll up the pastry tightly from one of the longer sides, sealing the edges.
6. 6.
   Place the rolled pastry onto a baking sheet lined with parchment paper.
7. 7.
   Bake for 25-30 minutes, or until the pastry is golden brown and crispy.
8. 8.
   Remove from the oven and let it cool slightly.
9. 9.
   Dust with powdered sugar before serving.
10. 10.
    Slice into portions and serve warm or at room temperature.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out to prevent cracking. If needed, lightly dust the surface with flour to prevent sticking.
• Heavy cream — Use cold heavy cream for best results. Whip the cream until it reaches stiff peaks for a creamy and stable filling.

Tips & Tricks

• For added flavor, sprinkle a pinch of cinnamon or nutmeg over the cream filling before rolling up the pastry.
• Serve the Millirahmstrudel with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter filling, increase the amount of sugar according to your taste preference.
• Ensure the pastry is fully cooled before dusting with powdered sugar to prevent it from melting.

Serving advice

Serve the Danish Millirahmstrudel warm or at room temperature. It pairs wonderfully with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, lightly dust the serving plate with powdered sugar before placing the sliced Millirahmstrudel. Garnish with a sprig of fresh mint or a dusting of cocoa powder for an elegant touch.