Cheat's apple strudel with apple chunks and raisins wrapped in sweet tea bread dough. This is a cheat’s recipe. There’s no stretching and stretching and stretching and reading love letters through the dough involved.
Austrian Buchteln, baked jam-filled doughnuts, pull-apart breakfast treats. Some special Sundays my Austrian grandmother would fluff up the dough, butter a tin, find a jar of plum preserve in the larder and magic them out of the oven an hour or so later.
Linzer torte, hazelnut shortcrust tart with raspberry filling. Linzer torte is the flagship Austrian tart/pie: my grandmother was brought up near Linz so it’s close to my heart. Hazelnuts are obligatory; toasting them isn’t, so if you can get hold of ready-ground nuts, I’ll forgive you.
Soft and rich brioche base with plums and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
Pork schnitzel, the German classic, gets an Italian makeover: lean pork loin flattened and covered with Parma ham, sage leaf and a little Parmesan.
Sacher torte - as close as you can get to the real thing, rich in chocolate with a hint of apricot jam. This particular recipe should be trusted because it’s Austrian – from Austrian official travel site.
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