Pastries: Strudel, Sachertorte & Co.
Austria's pastry culture is world-famous — and the term "Mehlspeise" encompasses everything sweet, from cake to soufflé. It is not a dessert but a meal in itself: Many Austrians eat a pastry for lunch instead of a "normal" dish.
Apple Strudel
The apple strudel is the second national dish. The dough must be so thin that you can read a newspaper through it — that's the official rule of thumb. Filled with apples (tart varieties), raisins (which you may love or hate), cinnamon, sugar, and toasted breadcrumbs. Served warm with vanilla sauce or a scoop of vanilla ice cream. In many Viennese coffee houses, you can watch the preparation.
Sachertorte
The Sachertorte — a chocolate cake with apricot jam and chocolate glaze — is Vienna's most famous export. Invented in 1832 by the 16-year-old apprentice Franz Sacher for Prince Metternich. The "cake war" between the Hotel Sacher and the confectionery Demel over who could sell the "Original Sachertorte" occupied the courts for decades. Sacher won — but both versions are delicious. A piece at Hotel Sacher with whipped cream costs around 9 €.
Other Pastry Classics
- Kaiserschmarrn — shredded pancake with raisins and powdered sugar, served with plum compote. Emperor Franz Joseph is said to have loved it
- Palatschinken — thin pancakes filled with jam, curd, or chocolate (from Czech)
- Salzburger Nockerln — a fluffy soufflé in three mounds, supposedly representing the Salzburg city mountains
- Germknödel — steaming yeast dumpling with Powidl (plum jam), poppy seeds, and butter. The perfect après-ski meal
- Buchteln — yeast pastries with Powidl filling, warm from the oven, served with vanilla sauce
- Mohnnudeln — potato dough noodles with poppy seeds and powdered sugar. Sounds strange, tastes fantastic
