Austria is a great place to be if you have a sweet tooth and like your bakery treats to last more than one or two bites.
In Austria, most treats come in generous sizes, and many regions have their own traditional specialities.
Apfelstrudel is probably one of Austria's most typical and beloved bakery treat. It is served all over the country. However, there are many more delicious treats to discover.
Here is what you should try next time you visit an Austrian restaurant or bakery, or maybe bake yourself at home.
READ ALSO: 9 must-try food specialities from every Austrian province
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Kardinalschnitte
This is a popular Austrian dessert made from meringue layers, filled with whipped cream or a cream mixture.
The Kardinalschnitte was invented in 1933, and its name, meaning "Cardinal Slice", refers to the colours of the Catholic Church - white and gold. These colours come from the soft meringue and sponge cake mixture used in the dessert.
The meringue is usually shaped into two layers, and the dessert is often topped with powdered sugar or fruit.
The treat is common all over Austria, but it is particularly popular in Vienna. If you do not want to bake it at home, you can find it in traditional cafés, such as Café Demel or Café Central.
Krapfen
Krapfen is a traditional and very popular Austrian pastry that is similar to a doughnut.
It is typically deep-fried, rather large, and filled with a sweet filling, most often apricot jam. Other fillings, such as raspberry, custard, or chocolate, are also common.
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Krapfen is especially popular during Fasching, Austria's Carnival season.
The treat is often served warm, sprinkled with powdered sugar on top, and is seen as a comforting and filling pastry.
READ MORE: Seven 'weird' foods in Austria you need to try at least once
Mohnstrudel
This is a classic Austrian pastry made with a sweet poppy seed filling wrapped in a flaky dough.
It is similar to the popular Apfelstrudel, but the filling differs greatly. It combines poppy seeds, sugar, butter, and milk, and the flavour is often described as nutty and sweet.
Poppy seeds have a long history in Austria, particularly in regions like Lower Austria and Styria, where the climate and soil are perfect for growing them. These regions are also known as the heart of the Mohnstrudel tradition.
The pastry is often served warm with powdered sugar, whipped cream, or vanilla sauce.
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Topfenstrudel
This is another so-called "strudel", which looks similar to the classic Apfelstrudel and Mohnstrudel.
However, this filling wrapped in flaky dough is made with Topfen, a type of quark cheese similar to ricotta but a bit firmer and tangier.
Besides the quark cheese, the filling combines sugar, vanilla, and sometimes raisins or lemon zest.
The pastry is usually covered with powdered sugar and served warm, sometimes with whipped cream or fruit compote.
The treat is popular all over Austria and parts of Central Europe and often comes in different variations, including the addition of chocolate, nuts, or seasonal fruits such s different berries.
Sachertorte
Sachertorte is a world-famous chocolate cake originally from Vienna but commonly eaten everywhere in Austria.
The cake consists of a chocolate sponge with a layer of apricot jam covered in a chocolate glazing. The treat is usually served with whipped cream.
You can find the cake in many places in Vienna, most likely in the traditional Viennese coffee houses or in Hotel Sacher, where the treat was originally invented.
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Linzer Torte
Just like the name suggests, this cake is originally from Linz, the capital of Upper Austria.
It is often called the world’s oldest known cake and was documented by name as early as 1696. However, who gave the cake its name or invented it is still unknown.
The Linzer Torte is a traditional Austrian cake filled with almonds, hazelnuts and raspberry or red currant jam.
The cake has a unique crust on top in a crisscross pattern and is usually dusted with powdered sugar. It is known for its sweet and slightly sour flavour and is often eaten together with a cup of coffee.
Buchteln
These are soft, popular, and sweet yeast buns that are normally eaten warm all over Austria.
They are typically filled with apricot jam (an Austrian favourite) or sweetened cheese and baked together in a pan, creating a pull-apart texture.
Once baked, they are dusted with powdered sugar and often served with whipped cream or vanilla sauce.
Known for their fluffy, slightly sticky outer layer, Buchteln can be enjoyed as a sweet treat or as part of breakfast.
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