Recipezaar: Austrian,Desserts recipes

Austrian Sweet Cheese Crepes Baked in Custard

Sun, 19 Sep 1999 06:54:00 -0400

-- posted by Dave

Linzer Strips

Sat, 21 Jul 2001 10:53:15 -0400

Linzer Torte originated in Linz, Austria. Here is the same tart, but in an easy cooking form. -- posted by Ashley U

Viennese Hazelnut Butter Thins

Mon, 17 Dec 2001 15:25:17 -0500

-- posted by RecipeNut

Viennese Cakes

Thu, 14 Mar 2002 16:00:55 -0500

These are sweet 'stick to the gums' cakes. Very simple to make and look very pretty on a tray if you use a red jam. -- posted by Angela Sara

Chocolate Viennese Biscuits

Thu, 28 Mar 2002 11:29:15 -0500

These are really special little biscuits (cookies). They have a shortbread type texture and are great with coffee or when you want to impress someone! -- posted by dale!

Vienna Revel Cake

Wed, 08 May 2002 16:42:03 -0400

A simple cake mix bundt cake. -- posted by Caryn

Viennese Torte

Wed, 08 May 2002 17:03:02 -0400

Got this recipe out of a favorite brand cookbook. Very rich. -- posted by Denise in NH

Schaum Torte - Seafoam Cake

Fri, 02 Aug 2002 17:35:53 -0400

A very light, flourless cake. -- posted by Sue L

Mozart Cake

Mon, 05 Aug 2002 19:38:31 -0400

This is one version of a famous cake that originated in Austria and is modelled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.Translated & adapted from "Kochen & Geniessen" magazine, directly from the German. If you are serving this to adults and want even more Mozartkugeln flavor -lightly brush the cooled cake layers with some Mozart Liqueur before stacking. In Germany, marzipan is often sold unsweetened in the baking aisle, in which case, you will need to add powdered sugar to it (which will absorb into the marzipan as you knead it). In the US, marzipan is often available already sweetened, in which case you can omit the powdered sugar, or add some to taste. -- posted by HeatherFeather

Povitica 2 Austrian Holiday Bread

Wed, 21 Aug 2002 20:50:13 -0400

This is a traditional sweet Christmas bread made both in Austria and Poland. This is the Austrian version. I have posted the Polish version seperately as well ;-) -- posted by 1Steve

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

Sun, 12 Jan 2003 20:30:58 -0500

One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included) -- posted by Karen=^..^=

Burning Love Chocolate Cream Cake

Thu, 13 Feb 2003 20:00:09 -0500

A very rich and decadent cake. Great for a diner party or Valentine's day treat. Sinfully Rich! -- posted by 1Steve

Chocolate Hazelnut Torte

Wed, 26 Feb 2003 20:09:20 -0500

. -- posted by Mimi Bobeck

Viennese Biscuits

Mon, 21 Apr 2003 20:06:17 -0400

soft melt in the mouth biscuits, I suppose originally from Vienna. So simple and economical, can be made in half an hour -- posted by ann teapot

Viennese Cake

Thu, 30 Oct 2003 20:01:38 -0500

This Austrian recipe was given to me years ago when we were on a ski-vacation to Vent in South Tyrol by the owners of Hotel Post. I have made it for guests and birthdays for many year, and it always receives compliments and recipe requests. You will not regret making the efford! -- posted by Scandigirl

Apricot Vienna Tarts

Thu, 08 Jan 2004 20:00:48 -0500

A light, delicate cookie; very pretty on a holiday platter. -- posted by Mary Scheffert

Vanillekipferln (Vanilla Crescent Cookies)

Fri, 30 Jan 2004 20:00:12 -0500

This recipe has been posted in response to a request for an Austrian dish. It came from Saveur magazine's December 2003 issue. Prep time includes chilling time for dough. -- posted by Wenstar

Raisin Chocolate Kugelhopf

Mon, 09 Feb 2004 19:59:15 -0500

Austrian yeast cake, only this one has flecks of chocolate through the filling with raisins... -- posted by andypandy

Sour Cream Apple Strudel

Wed, 29 Dec 2004 20:03:35 -0500

Scrumptious strudel...the filling is divine, and the flaky pastry crust is amazing. Prep time is an estimate and does not include chilling pastry overnight. -- posted by A Messy Cook

Ischler Krapferl W/ Chocolate Icing.. Filled Cookies

Mon, 24 Jan 2005 20:06:13 -0500

This is one of my Mom's (Austrian) recipes that she would make on Special Occasions and Christmas...she always stressed that the dough had to rolled very thin..I use a German Measuring cup.. have not converted.. we always used Red Currant Jelly for filling.. tried others.. but liked this the most.. There were never any left.. and I have to hide these from my boys.. sounds a little time consuming but well worth the trouble! -- posted by ellieszoo

Linzertorte

Mon, 09 May 2005 18:21:35 -0400

This Vienese classic made easier with a cake mix. -- posted by mandabears

Viennese Biscuits (Cookies)

Mon, 06 Jun 2005 16:08:01 -0400

This is from a Cadbury Drinking Chocolate box - I haven't tried it out yet -- posted by Pink Princess

Chocolate Viennese Bars

Mon, 04 Jul 2005 15:31:35 -0400

These are so delicious. A combination of chocolate and apricot on a shortbread base. Easy to make because it starts with a cake mix, but no one can tell. This was a favorite of my favorite cousin. -- posted by mandabears

Linzer Bars

Mon, 25 Jul 2005 12:24:51 -0400

Almond bars that are covered with raspberry jam! Made easier with refrigerated sugar cookie dough. Bet no one will know or care if you took a shortcut. I usually double the recipe and use a 13x9 pan and bake a little longer. Recipe is from the Pillsbury website. -- posted by mandabears

Austrian Walnut Torte With Coffee Whipped Cream

Tue, 30 Aug 2005 13:15:18 -0400

This lovely dessert would have been the featured pastry at "Jause" --a lovely old German/Austrian custom of pausing in the afternoon for cake and coffee and conversation. Prep time does not include time for cooling the torte layers. -- posted by Chef Kate

Old World Butter-Nut Drops

Wed, 12 Oct 2005 15:44:26 -0400

These beautiful little cookies with a decided old-world taste are perfect for Christmas. I got the recipe from my great-aunt who made it for the family Christmas dinner for years before she turned the recipe over to my mother. Candied cherries contribute to the beauty of the cookies and I suppose it is the Brazil nuts that contribute to the taste. All I know is, they are delicious! Chilling time is not included in the preparation time. -- posted by Lorraine of AZ

Hot Chocolate With Peppermint

Mon, 06 Mar 2006 17:38:59 -0500

Ive been so cold lately and was searching for something minty and chocolatey. This one from a local news show warms you from the inside out and rivals a hot chocolate that I once had in Austria. Yummy! Makes 2 large portions or 4 normal sized ones. -- posted by LAURIE

Viennese Tarts

Mon, 17 Apr 2006 16:52:33 -0400

These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result -- posted by lindseylcw

Salzburger Nockerln With Preserves

Thu, 25 May 2006 16:32:40 -0400

Salzburger Nockerln, or "Salzburg Dumplings," is a sweet soufflé or omelet that resembles three or more golden church domes in a baking dish. It is an easy recipe that is great breakfast or brunch idea as well as a dessert. I make vanilla sugar by putting a vanilla bean in a container with sugar, it sits in my pantry.... you could either buy vanilla sugar already made or just add real vanilla extract to the sugar. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce. -- posted by NcMysteryShopper

Apricot Vienna Rolls

Fri, 26 May 2006 16:02:29 -0400

This is a really delicious cookie. I love the sour-sweet of the apricot filling. -- posted by evelyn/athens

Sachertorte Cookies

Mon, 29 May 2006 19:55:44 -0400

From Pillsbury...a Viennese style cookie. Posted for 'Zaar World Tour II. -- posted by Charmie777

Austrian Rugelach Cookies

Mon, 29 May 2006 21:42:40 -0400

A very fancy cookie that I always enjoy. This recipe was given to me by my German teacher. A very big thank you! -- posted by katia

The Negus

Mon, 29 May 2006 22:12:37 -0400

This is posted for the ZWT 2006. I have not tried this recipe, and it is compliments of www.sallys-place.com -- posted by Creation in Hope

Apricot Dumplings (Marillenknödel)

Mon, 29 May 2006 22:14:17 -0400

Posted for the Zaar World Tour-Austria. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. -- posted by Bayhill

Austrian Gugelhupf

Tue, 30 May 2006 20:04:15 -0400

This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard. -- posted by Creation in Hope

Austrian Apple Twists

Thu, 01 Jun 2006 14:04:31 -0400

The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking. **The dough needs to be refrigerated overnight. -- posted by Baker*Chick

Kiwifruit Tart

Fri, 02 Jun 2006 16:29:28 -0400

This is from The Complete Vegetarian Cookbook. I havent tried it yet, but Im typing it up for ZWT II. This delicious French Tart can also be made with halved stoneless Angelina or dark red plums. -- posted by dicentra

Linzertorte

Mon, 14 Aug 2006 21:50:39 -0400

This cake can be made with an almond filling, or more famously with raspberry jam. -- posted by Chickee

Brown Linzertorte: Linzertorte Braun

Tue, 22 Aug 2006 20:12:05 -0400

A high proportion of nuts and a dash of cocoa make this a brown Linzertorte. European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. Chef Rodgers solved the problem by brushing the crust with egg white (a major ingredient in Oblaten), pre-baking it first. The choice of preserved is up to you. Chef Rodgers votes for black currants. -- posted by Olha

Tiroler Cake

Wed, 13 Sep 2006 17:41:09 -0400

This is my cousin's recipe. A 'cake' in Swiss is traditionally one made in a loaf pan. This is a good coffee cake. -- posted by Chickee

German Poppy Seed Gugelhupf Mohngugelhupf

Thu, 14 Sep 2006 22:14:00 -0400

Very aromatic cake, with poppy seeds and golden rum. Use fresh ground poppy seeds. -- posted by Olha

Linzer Torte

Thu, 23 Nov 2006 10:37:55 -0500

This is based on a Jacques Pepin recipe of the same name. It's an elegant and scrumptious dessert that's simpler to make than it looks. -- posted by Arsenio

Vienna Crescents

Wed, 20 Dec 2006 21:20:42 -0500

I have to thank my Grandma Schatz for these delectable cookies. I always bake them to take to parties and Open Houses during the Christmas holidays, but these are wonderful any time of year! You can substitute ground walnut meats if that's easier, but the toasted hazelnuts taste amazing! -- posted by Divaconviva

Austrian Topfen Kuchen (Cheese Coffee Cake)

Mon, 12 Feb 2007 23:10:23 -0500

This recipe makes 2 cheese cakes. They are good, solid coffee cakes, and rather filling. -- posted by Olha

Topfenknodel

Mon, 23 Apr 2007 18:05:35 -0400

This was definitely the best dessert offering my friends and I had at the Kafe Sacher in Wien. Forget Sacher Torte (imo way too dry), try these instead. I have not provided a fruit compote - use one of your liking (at the Kafe Sacher they were served with an apricot sauce). This particular recipe was found at the GlobalGourmet and adjusted to include the toasted breadcrumbs. Note: In Austria, topfen (quark) would be used instead of cottage cheese. If you have it, use it. :-) -- posted by evelyn/athens

Kaiserschmarren (Emperor's Pancake) With Plum Compote

Mon, 23 Apr 2007 21:10:30 -0400

Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face! -- posted by evelyn/athens

Mohr Im Hemd (Austrian Chocolate Hazelnut Pudding)

Mon, 23 Apr 2007 21:11:53 -0400

Our first day in Salzburg and we were famished. This was one of the desserts we ordered at a Gasthaus near our hotel. Delicious. Much like the molten cakes in fashion. This version was picked up at Global Gourmet. -- posted by evelyn/athens

Sacher Torte

Fri, 18 May 2007 23:13:29 -0400

A traditional Austrian torte. The original Sacher-Torte has been famous since 1832 and the original recipe a well-kept secret. I have not yet tried this recipe made with gluten free flour. Best made with good quality dark chocolate -- posted by **Jubes**

Chocolate-Mocha Spritz Cookies

Sun, 27 May 2007 23:50:37 -0400

I originally got the recipe from seasoned cooking, however I edited it a lot. Everyone who tries these LOVES them and cannot stop at one or even five! -- posted by *Dani*

Raspberry Squares

Wed, 06 Jun 2007 23:09:32 -0400

I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan. -- posted by momaphet

Strawberry Dumplings (Filled)

Wed, 11 Jul 2007 14:21:39 -0400

As a child my favorite recipes in Austria were apricot dumplings. Now I make a few other types. At this time of year strawberries are great, especially during the cool evenings that can crop up. Often served as a meal on their own in Europe. This recipe is the one i use for more formal fussy dumplings and I still use the old fashioned ending which I will tack on as an option. Prep time does not include the 1/2 hour of dough resting. -- posted by MarraMamba

My Secret Brandy Truffles

Sat, 14 Jul 2007 05:34:25 -0400

Okay so they're not a secret anymore. I hesitated to publish this recipe, but it's just too good not to share. If you don't like Brandy, I suppose dark rum, Grand Marnier, or Bourbon would be good, too. -- posted by KissKiss

Viennese Plum Cake

Tue, 18 Sep 2007 21:00:21 -0400

My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake. -- posted by Divaconviva

Sausage of Chocolate

Sun, 09 Dec 2007 02:52:59 -0500

As good as the title is gross. My mum has made this for Christmas as long as i can remember and longer. I did not really like it as a kid but you kind of really grow into it. You may use whatever nuts or nut mixture you want, this year i used almonds, hazelnuts, walnuts and coconut which turned out great and looks very festive. -- posted by Iceland

Vanillekipferl (Vanilla Cookies)

Tue, 11 Dec 2007 17:39:23 -0500

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these typical cookies in the shape of a horseshoe or half moon. Use the best vanilla bean you can get, because it makes these cookies so special. The dough is a shortcrust and to shape the cookies might be tricky sometimes, because the dough will not stick together as you would like it to. But if that happens, the dough is right on, just be patient and take some time. -- posted by Thorsten

Viennese Chocolate Fingers

Thu, 20 Dec 2007 15:55:21 -0500

The last of the 2007 holiday trays are done and I am already thinking about next year. (Our trays have favorites but always include a few new recipes.) Planned to make these but never had a chance. Posting this so I don't lose it in the next 49 weeks before holiday begins again. This recipe comes from "1000 Chocolate Recipes from Around the World" an encyclopedic volume which should be mandatory reading for us chocoholics. -- posted by justcallmetoni

Vanille Kipferln

Wed, 20 Feb 2008 20:25:01 -0500

Austrian cookie recipe from friends of my grandmother. Vanilla sugar and vanilla confectioners sugar is just sugar with the addition of one vanilla bean to the container. The longer the vanilla bean stays in the container with the sugar, the more vanilla flavor is absorbed by the sugar. -- posted by Celticevergreen

Scheiterhaufen

Wed, 20 Feb 2008 20:25:27 -0500

Austrian recipe from a friend of my grandmothers. Kind of like a bread pudding. -- posted by Celticevergreen

Haselnuss Bällchen (Hazelnut Balls)

Thu, 03 Apr 2008 17:39:55 -0400

These light and airy balls of hazelnuts are just like the Ferrero Rocher chocolates but without the chocolate. I know that will offend some people - no chocolate, huh! These are good neverless. -- posted by Celticevergreen

Mandelkränzchen (Almond Wreaths)

Thu, 03 Apr 2008 17:44:17 -0400

This old recipe is from my grandmother's recipe box. I'm not sure where she got it. I do remember eating them at her house during christmas past. My sister and I would use one finger each in the center hole and try and tear the cookie apart kind of like a wishbone. Who ever got the bigger section won and, of course, we each would keep winning and that meant eating more cookies. The time does not include overnight in the refridgerator. -- posted by Celticevergreen

Schokoladenglasur (Dark Chocolate Frosting)

Fri, 04 Apr 2008 02:12:38 -0400

This traditional german recipe came from my grandmother's recipe box. -- posted by Celticevergreen

Aunt Odette's Apple Strudel

Sun, 13 Apr 2008 20:10:28 -0400

This recipe makes one 6 foot strudel cut into sections, or two smaller strudels, by splitting the dough before rolling it out (as Nonna used to do). In fact, she used to make the pastry dough ahead of time and freeze it - that way it was "always ready"... -- posted by Marina K

Apricot Tarts

Thu, 23 Oct 2008 01:36:26 -0400

Source: Taste of Home -- posted by Mom2Rose

Almond Venetian Dessert

Thu, 23 Oct 2008 01:46:39 -0400

Source: Taste of Home -- posted by Mom2Rose

Paula Deen's Pistachio Linzertorte With Cherry Jam

Wed, 03 Dec 2008 00:29:57 -0500

Source: Paula Deen -- posted by Mom2Rose

Linzer Cookies (Dorie Greenspan)

Fri, 19 Dec 2008 00:35:34 -0500

This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time. -- posted by blucoat

Milk Chocolate Florentine Cookies (Faster Nestle Version)

Sun, 21 Dec 2008 01:31:38 -0500

These are cookies from Austria with origins in Italy. Great when you want a cookie from around the world. They are crisp and delicate lacy like cookies when put together with chocolate make a sandwich cookie. It is meant to be crisp. Traditional Florentines have fruit in them but these are the chocolate version. This recipe is from Nestle and saves oodles of time by microwaving the chocolate rather than using a double broiler. Enjoy these they are a hit. -- posted by ChefDLH

Easy Breezy Chocolate Mousse

Sun, 12 Apr 2009 18:55:44 -0400

This recipe hails from Austria, the use of chocolate with whipping cream and cinnamon is typically Austrian. Even though there is no gelatine used, it firms up nicely and has a creamy, silky texture. 2 hours of cooling is included in the cooking time. -- posted by gemini08

Chocolate-Nut Bars

Thu, 06 Aug 2009 12:22:36 -0400

This is a recipe my day care mother used to bake all the time. It is easy to make, you can make a large amount and they keep quite a while if you keep them in a box, otherwise they will finish quickly. -- posted by Iceland

Sacher Cake With Whole Wheat Flour

Mon, 05 Oct 2009 17:40:24 -0400

Traditional Austrian Sacher Torte with few modifications in order to make it healthier. -- posted by Chef #1404680

Zimtsterne, Vorarlberg Style

Fri, 04 Dec 2009 16:59:37 -0500

Traditional Christmas cookie in Austria and Germany. This recipe is specific to the western most province of Austria, and more specific still to the Bregenz Forest. -- posted by greenery

Apple Strudel à La Sacher

Wed, 09 Dec 2009 19:14:07 -0500

When I visited Vienna I ate apple strudel every chance I had with their wonderful coffee. Vienna is one of my favorite cities in the world and love their food and wine. This recipe comes from a Vienna web site. -- posted by Rinshinomori

Viennese Chocolate Pepper Cookies

Sat, 12 Dec 2009 14:41:15 -0500

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time. -- posted by Buster's friend

Miniature Austrian Sachertorte

Thu, 04 Feb 2010 03:21:16 -0500

Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook". -- posted by BecR