A traditional pastry dessert with a rich and vivid history, apfelstrudel (apple strudel) is one of Austria's most popular delicacies. This sweet treat consists of thin layers of dough filled with a flavorful apple filling. Its story starts with the invention of baklava, a filo pastry popular in the Balkans and the Middle East. Since baklava requires very thin dough, similar to strudel, the technique was likely perfected by either the Ottomans or the Greeks. It is believed that strudel arrived in Hungary first, then Austria, due to the fact that the Ottomans had constant interactions with the Habsburgs. The oldest known recipe for strudel dates back to 1696, while other varieties, such as the apple strudel recipe, date back to the 1800s. Some claim that the dish was invented in Vienna for the Emperor of Austria and the rest of high society. Depending on the recipe, the filling may additionally include raisins, cinnamon, rum, and nuts such as almonds or walnuts. It is recommended to serve the strudel warm, straight from the oven, accompanied by a scoop of vanilla ice cream, a dollop of whipped cream, or vanilla sauce.
Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside. Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century. The sweet versions of the pastry became predominant, and have remained closely associated with the Carnival, a festive period which precedes Christian Lent. Interestingly, during the Carnival, one krapfen in a batch filled with jam and fruit preserves might contain a filling of mustard as a prank. It is believed that doughnuts spread throughout many central European countries, which adopted the technique but used different regional names. Consequently, krapfen in Germany goes under Berliner, pfannkuchen, faschingskrapfen, krebbel, or kreppel. In Poland, they are known as pączki or krepel, Hungarians refer to them as fánk, Slovak as šišky, while the Czechs use the term koblihy. In Slovenia, they are better known as krofi, while the standard name throughout Croatia, Bosnia, and Serbia is krofne or krafne. In St. Petersburg, Russia, the doughnuts are known as pyshki (either ring-shaped or without a hole), and there is a local café that has been serving pyshki prepared from the original recipe since the 1960s.
Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favorites. Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon. Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna. The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.
Millirahmstrudel, a classic Viennese dessert, is a milk-cream strudel made from phyllo dough with sweet bread, raisins, and cream filling. The strudel is baked in an oven and served warm with hot vanilla sauce. Although the first written recipe for a milk-cream strudel dates back to 1696, many ascribe the invention of this dessert to a 19th-century restaurant located just outside Vienna.
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.
Schaumrollen are cream-filled pastry tubes originating from Austria, widely recognized across Central Europe and particularly associated with Viennese pastry culture. The name translates to “foam rolls”, referring to their airy meringue or whipped cream filling. These pastries consist of crisp, golden-brown puff pastry wrapped in a spiral around a metal cone and baked until flaky. Once cooled, the hollow pastry shells are filled with sweetened egg-white foam or lightly stabilized whipped cream, depending on regional or personal preference. The pastry preparation begins with thin strips of puff pastry, often brushed with egg wash to encourage color and shine. The strips are tightly wound around buttered metal cones, slightly overlapping to prevent gaps. The rolled pastry is then baked until evenly puffed and lightly browned. After cooling, the cones are removed, and the hollow shells are filled, typically using a piping bag. The filling is commonly a stiff meringue made from egg whites beaten with sugar over heat (Swiss or Italian meringue methods), though whipped cream stabilized with gelatin or mascarpone is also used in some areas. Powdered sugar is often dusted on top as a finishing touch. Schaumrollen are widely available in Austrian bakeries and pastry shops, especially in Vienna, where they are sold as individual portions. They are often displayed alongside other puff pastry confections like Cremeschnitten and Apfelstrudel. Their crisp texture and light filling create a contrast that appeals to a broad range of tastes. While usually consumed as a dessert or sweet snack, they are also common at celebrations and are a popular item on café menus. Though similar in concept to cream horns found in other countries, Schaumrollen are distinct in their consistent use of puff pastry and their preference for meringue-based fillings. Over time, the pastry has spread into neighboring regions such as southern Germany, Slovakia, and Hungary, where it is often adapted to local tastes while maintaining the essential format of crisp pastry and airy filling.
Strauben is a traditional funnel cake originating from Austria. It's made with a combination of flour, egg yolks, salt, and white wine. Once the smooth dough has been formed, it's chilled, rolled, and cut into strips that are then loosely intertwined and fried in hot oil until golden brown. The dough in its more liquid form can also be slowly poured into the hot oil and fried. Once done, the funnel cake is sprinkled with icing sugar and then served. It's recommended to serve strauben with applesauce or fruit compotes. This dessert is a staple at festivals and fairs in South Tyrol, and it's traditionally made in iron pans.
Kiachl is a traditional pastry from the Tyrol region in Austria. It's a type of fried yeast dough pastry often enjoyed during the Christmas season and at local festivals. When making kiachl, a yeasted dough is left to rise, then shaped into a round, flat form with a depression in the middle. The dough is then deep-fried in hot lard or oil until golden brown. After frying, kiachl can be served as a sweet and savory, depending on the topping. Sweet kiachl is dusted with powdered sugar and often served with a side of cranberry jam or other fruit compote. Savory kiachl is typically served with sauerkraut, making for a hearty, satisfying dish.
Bauernkrapfen is a traditional pastry that is especially popular in the regions of Styria and Carinthia. They are similar to doughnuts and are often enjoyed as a treat during carnivals, festivals, and other celebratory events. These pastries are made by first forming a yeasted dough into a ring shape, then frying it in oil until golden brown. After frying, the bauernkrapfen are usually dusted with powdered sugar, though some versions may be filled with jam, similar to a jelly doughnut. Like many traditional dishes, there can be variations in the recipe for bauernkrapfen depending on the region or the personal preferences of the cook. Some versions might include additional ingredients like vanilla, rum, or lemon zest for extra flavor.
Topfengolatsche is a traditional pastry, part of the broader category of golatschen, which are sweet, folded pastries. It is filled with topfen (a type of soft, fresh cheese similar to quark or ricotta) mixed with sugar, eggs, butter, vanilla, and rum-soaked raisins. The pastry dough is typically yeast-based or made from puff pastry, and it is folded around the creamy filling before being baked until golden. Topfengolatsche is a popular treat in Austria, often enjoyed as a breakfast pastry or dessert.
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For the “Top 15 Austrian Pastries” list until July 15, 2026, 1,722 ratings were recorded, of which 1,428 were recognized by the system as legitimate.
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