I’m guessing most people have already sampled some incredible Austrian desserts. I’d wager many have even prepared some without realizing their true origins.
In reality, a number of these regional goodies aren’t easy to trace. Due to intertwined nations, apricot dumplings and Linzer tortes are common throughout Europe.
Therefore, this compilation of 20 recipes includes pastries that you’ll see anywhere in Austria. So, regardless of where it came from, if it appears here, it receives 100% Austrian approval.
Enjoy!
1. Classic Austrian Linzer Cookies
Truly, aren’t Linzer cookies the greatest?The delicious, buttery biscuit holds vibrant, fresh raspberry jam that is absolutely divine.
These possess a signature appearance stemming from the cutout at the cookie’s center, which doesn’t require much effort.That being stated, they still will taste fantastic if you don’t bother with that feature and merely sandwich two cookies.
2. Marillenknödel (Austrian Apricot Dumplings)
As you may have noted, apricots are an adored and praised fruit in Austria, similar to peaches in Georgia. They grow down south, which accounts for their presence in numerous dishes. Likewise, their delightfully inherent flavor is well-preserved, so they’re practically whole for these dumplings.
Instead of sinking your teeth into spongy jam, you are treated to a solid texture and ample fruity goodness.
3. Sacher Torte
Among all chocolate confections, the Sacher torte is undoubtedly well-known. It has earned an intense following. Moreover, a 16-year-old pastry chef apprentice developed it for the Austrian State Chancellor.
It’s incredibly decadent and sinful. Its chocolate richness prevents you from eating a huge piece. Usually, people have it with whipped cream to lighten that intensity.
4. Homemade Mozartkugeln
Also, this entertaining snack is another fantastic pastry for involving kids.
You might have to melt chocolate. I think that the children will enjoy playing around with marzipan and creating awesome forms when the main fillings are complete.
5. Kletzenbrot Recipe (Christmas Fruit Bread)
If you want something distinctive to serve this Christmas, hardly anything is more unique than this.
Surely this gently spiced rye bread, packed with nuts and dried fruits, will impress.
6. Marillenkuchen (Austrian Apricot Cake)
I particularly enjoy that they use a lot of fresh fruit in European pastries and cakes. I appreciate that they don’t rely on overly sweet and heavy frosting.
Before adding apricot halves to a vanilla cake that you like, hold on!
This cake is effective as a result of omitting baking powder and soda. It uses eggs, which slowly help the sponge rise, preventing the fruit from dropping down.
7. Krapfen (Austrian Jam Filled Donuts)
Often, you’ll see the donuts at events, but they’re especially ubiquitous during Faschingsdienstag (Mardi Gras). While apricot jam commonly fills them, you can use anything to fill them.
With only powdered sugar, they’re good by themselves, too.
8. Austrian Buchteln (Sweet Yeast Rolls)
You may believe that these are simply tasty dinner rolls if they didn’t have powdered sugar. Actually, they may very well be!
I’m confident that they’ll pair nicely with chicken, even with an apricot filling. Yet, I’d rather slather them in rich vanilla sauce.
9. Dampfnudeln / Germknödel (Sweet Dumplings)
It is not easy to explain Dampfnudlen. Even though it calls for yeast, this sweet dumpling doesn’t need any proofing.
They’re typically filled with plum jam. After that, they get steamed and served with warm vanilla custard.
10. Linzer Torte Recipe
Hailing from Linz, Austria, this ranks among this list’s most genuine and historic recipes. Like Linzer cookies, it’s nutty, buttery, and stuffed with sweet and tangy raspberry jam.
What separates it from a fruit tart is using a tiny bit of filling. Therefore, correctly prepare the dough. If not, it’ll probably turn out dry.
11. Austrian Polsterzipf with Topfen Dough
I’d like to eat a treat of this kind in the morning. Simply put, the rich filling and flaky crust is all that I require to awaken.
After being filled with tasty fruit jam, these pastries are fried until they become golden brown.
It’s OK to use pastry from the store if you lack time for preparing it. The abundant flavor simply won’t be there, I must add.
12. Topfenstrudel (Quark Strudel or Cheese Strudel)
Many years ago, I became obsessed with the Yorkshire curd, a modest tart that hails from the United Kingdom. It’s packed with incredible texture and features a fruity, sweet profile.
This cheese strudel resembles it quite closely. It entails filling encased in pastry rather than in a tart case.
You definitely need to taste it, given the flaky pastry, plump raisins, and cheese curds.
13. Traditional Gugelhupf (Kugelhopf)
This might seem like a basic bundt cake on the outside, but it’s so much more impressive on the inside. To begin, it’s basically bread rather than cake as a result of using yeast dough. It takes about 3 hours of proofing altogether.
Likewise, it is wrapped and filled just like cinnamon rolls; you just don’t split it. Wrap it all around the bundt to create subtle traces of the layers when you’re cutting through it.
14. Cremeschnitten (Austrian Cream Slices)
The French are familiar with them as mille-feuille. In Russia, they go by the name Napoleon cakes. The British know them as vanilla (or custard) slices.
Regardless of what you call them, nothing rivals powdered sugar, crumbly pastry, and a solid coating of vanilla custard.
If you’re going to make it, avoid using pudding from a box. Yes, it is similar. However, the results will not be comparable!
Trust that you won’t be sorry that you took the time to bake everything.
15. Apple Strudel Recipe
Much like the cheese strudel, making it correctly depends on preparing the filling and wrapping it properly to make it authentic. I’m referring to bread rather than pastry.
You’ll have to stretch this unique dough until it becomes nearly transparent. Like a burrito, it gets its signature flaky texture from the numerous layers that show up as you wrap it.
16. Vanillekipferl (Austrian Vanilla Crescent Cookies)
For sure, this recipe looks familiar to you.
Easy to prepare, these exquisite vanilla cookies possess a delicious, sweet flavor. In addition, you’ll require eggs to make it an enriched shortbread dough.
Also, ground nuts guarantee a superb, delicate crumb.
17. Topfenknödel (Austrian Topfen Dumplings)
These are essentially mini cheesecake nibbles, making them risky to keep nearby. If you must know, I polished off half of a batch last week in one sitting!
Rarely, Austria and Germany use cream cheese. They prefer to use quark or cheese curds instead to produce texture of a similar nature. In case you have difficulty finding those, test out silken tofu.
18. Palatschinken (Austrian Crêpes)
I consider these a perfect medium within the realm of pancakes. Both their thickness and thinness are ideal.
Anything from jam to caramel is exquisite on top.
They take up the whole pan bottom as a result of their expanded width, similar to French crêpes. They’re far more substantial and much thicker, however.
19. Kaiserschmarrn (Scrambled Pancake)
This whimsical recipe is good for cooking together with the children. It’s known as either a torn pancake or the emperor’s pancake. When the pancake is complete, break it apart with a pair of wooden spatulas.
Then, incorporate sugar and butter. Sauté the morsels lightly until they’ve gained a caramelized, golden color.