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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, and baking powder, while the filling consists of butter, poppy seeds, honey, sugar, cinnamon, rum, and grated lemon zest.
Once filled, mohnzelten are shaped into flat balls that are baked until golden brown. They're often taken on picnics and road trips as nutritious and filling snacks. Although the poppy seed version is the original, there are also versions with strawberries or nuts.
MOST ICONIC Mohnzelten
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Käsekrainer is a quintessential Austrian gourmet delicacy, a type of sausage filled with small chunks of cheese. It is usually prepared with pork or a mixture of pork, beef, and a variety of spices, while the cheese used for the filling is typically Swiss Emmental.
Once stuffed, the plump sausages are lightly smoked over applewood, giving this meat specialty a distinctive smoky aroma and flavor. The name of the sausage combines two words - käse and krainer - the first being the German word for cheese, while the latter refers to Krainer sausage.
MOST ICONIC Käsekrainer
Apfelradln is a traditional dessert made by deep-frying apple rings. It is typically served for breakfast or eaten as an afternoon treat. This comforting dish is prepared by peeling, coring, and slicing the apples into rings, then dipping the rings into a simple batter made with eggs, flour, and milk.
Some versions also include a small amount of various alcoholic drinks in the batter - beer, white wine, brandy, or rum. The battered apple rings are deep-fried until golden brown, then topped with powdered sugar and cinnamon. Apfelradln is a favorite dessert among children and has been a staple of Austrian cuisine for generations.
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Trzesniewski brötchen are a type of open-faced sandwich emblematic of the Viennese buffet Trzesniewski. The base of this morsel-sized belegte brote is rye bread cut into a specific rectangular shape, which is then covered with various spreads and toppings.
Some of the more popular choices include bacon with egg, salami, tomato, smoked salmon, mushrooms, and paprika. The number of varieties is finite and currently stands at 26, each meticulously prepared according to the recipes that have gone virtually unchanged for more than a hundred years of Trzesniewski history.
MOST ICONIC Trześniewski Brötchen
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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 pastry is typically made with a combination of flour, eggs, yeast, milk, salt, and fried pork fat.
Other common ingredients contained in the dough include lard, sugar, sour cream, white wine, and spices such as pepper, caraway, or cumin. These small pastries are usually made into round shapes and their top is traditionally scored with a knife, giving them a characteristic pattern that varies from family to family.
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, salt, and chives.
Once the dough has been formed, the fritters are filled with the cheesy filling, shaped into half-moons, and fried in oil or clarified butter. They are usually prepared for festivals and similar special occasions.
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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 little pockets (by using two sheets), which are filled with potato and bacon bits.
The dish is then served with sauerkraut on the side, but potato salad is also a common accompaniment. This traditional meal is only found in the Pinzgau and Pongau region in Salzburgerland. In the past, it was a staple dish of local farmers, and they would eat it on the field during harvest.
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