Austrian Pastries

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they... READ MORE

A traditional pastry dessert with a rich and vivid history, apfelstrudel (apple strudel) is one of Austria's most popular delicacies. This sweet treat consists of thin layers of dough filled with a flavorful apple filling. Its story starts with th... READ MORE

Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favor... READ MORE

Millirahmstrudel, a classic Viennese dessert, is a milk-cream strudel made from phyllo dough with sweet bread, raisins, and cream filling. The strudel is baked in an oven and served warm with hot vanilla sauce. Although the first written recipe fo... READ MORE

Strauben is a traditional funnel cake originating from Austria. It's made with a combination of flour, egg yolks, salt, and white wine. Once the smooth dough has been formed, it's chilled, rolled, and cut into strips that are then loosely intertwi... READ MORE

Mohnzelten is the name of a sweet Austrian pastry that's a specialty of the Waldviertel region. It consists of potato dough that's filled with poppy seeds. The dough is made from a combination of boiled potatoes, flour, butter, eggs, cream, salt, ... READ MORE

Bauernkrapfen is a traditional pastry that is especially popular in the regions of Styria and Carinthia. They are similar to doughnuts and are often enjoyed as a treat during carnivals, festivals, and other celebratory events. These pastries are m... READ MORE

Kiachl is a traditional pastry from the Tyrol region in Austria. It's a type of fried yeast dough pastry often enjoyed during the Christmas season and at local festivals. When making kiachl, a yeasted dough is left to rise, then shaped into a roun... READ MORE

A savory delicacy from Burgenland, grammelpogatscherl is a small, bite-sized pastry containing finely chopped cubes of fried pork fat (grammeln) in the dough. Although the ingredients for its preparation vary from place to place, the past... READ MORE

Topfengolatsche is a traditional pastry, part of the broader category of golatschen, which are sweet, folded pastries. It is filled with topfen (a type of soft, fresh cheese similar to quark or ricotta) mixed with sugar, eggs, butter, vanilla, and... READ MORE

Zillertaler krapfen is a traditional dish originating from Zillertal in Tyrol. These traditional fritters are made with a combination of rye flour, eggs, water, and salt. The filling is made with curd cheese (quark), Tiroler gray cheese, potatoes,... READ MORE

Burgenländischer krautstrudel is a variety of savory strudel from Burgenland, consisting of a thin strudel dough filled with a cabbage filling. The filling is typically prepared with a combination of finely chopped white cabbage, sugar, fat, ... READ MORE

Pinzgauer bladl is a traditional dish made from a batter consisting of rye flour, wheat flour, water, melted butter, and salt. Once prepared, it is rolled out thinly, and then fried in hot fat until it turns crispy. The dough is often made into li... READ MORE

Puppenkrapfen are small, traditional Austrian pastries that resemble miniature krapfen. It is prepared with enriched yeasted dough that is deep-fried until golden brown, then dusted with powdered sugar. The doughnuts can be filled with jam (marmal... READ MORE