20 Worst Rated Austrian Desserts

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.Expand

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. Expand

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. Expand

Pofesen, also known as pavesen, is a traditional dessert similar to French toast. The bread is usually assembled as a sandwich, with a layer of powidl in between. The sandwich is then dipped in a mixture of eggs, milk, sugar, and sometimes vanilla and fried until golden brown. Once cooked, the pofesen are usually sprinkled with powdered sugar and served warm. This sweet treat is enjoyed as a dessert or a special breakfast item, especially during holidays and festive occasions.Expand

Hiding underneath the adorable pink fondant are cubes made from two rum-soaked biscuit sponges that have been layered with a combination of nougat and jam. Once assembled, they are typically drizzled with chocolate or topped with a cocktail cherry. Punschkrapfen or punch cakes have been enjoyed for centuries in Austria, and although the origins of the cake are still a subject of debate, some believe that they can be traced all the way back to the Middle Ages. Today, these iconic Viennese cakes come in many shapes and sizes and are sold in pastry shops and bakeries throughout Austria.Expand

Salzburger nockerl are light and delicate vanilla-flavored dumplings which are, due to the method of preparation, often labeled as a soufflé. As the name implies, the dish was invented in Salzburg in the 17th century, and as an ode to its place of origin, when preparing these sweet treats, the airy mass is arranged on a baking tray in three mounds, representing the three hills that surround the city. The dish is always served warm, either as a dessert or a main dish, and it is traditionally dusted with powdered sugar and paired with various fruit sauces.Expand

Jabuke u šlafroku is a traditional, old dish that is a typical representative of Croatian comfort food. It is prepared by dipping thinly sliced apples in a batter consisting of flour, eggs, milk, and vanilla sugar. The concoction is then fried in hot oil until the apples turn golden-brown on the exterior. After frying, the apples are often dusted with cinnamon or powdered sugar for extra flavor. The unusual name of the dish means apples in a bathrobe, referring to the fact that the apples are 'dressed' in a crispy external layer. And although it's not a traditional pairing, it's recommended to serve the dish with vanilla sauce on the side. In Germany, the same dish, but usually made with whole peeled apples is called Äpfel im Schlafrock, and the apples are sometimes filled with apricots or peaches.Expand

Zwetschgenknödel is a traditional dessert consisting of dumplings that are stuffed with plums (usually of the sweet damson variety). The dumplings are typically made with boiled and mashed potatoes, flour, egg yolks, ground semolina wheat, butter, and salt. Slices of potato dough are used to enclose whole pitted plums which have been previously filled with sugar or sugar cubes. Once stuffed, they are rolled into smooth balls and simmered in water until they float up to the surface. The boiled dumplings are finally rolled in buttered and browned breadcrumbs, then enjoyed warm, typically dusted with powdered sugar. Some versions call for coating the boiled and stuffed dumplings with buttered breadcrumbs before frying them. There are many variations of this sweet specialty, with some using other types of fruits such as apricots, prunes, or large strawberries instead of plums. The dumplings may also be served with a sweet fruit sauce or drizzled with a few spoonfuls of plum brandy over the top.Expand

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.Expand

Kardinalschnitte is a layered meringue-based dessert, typically associated with the city of Vienna. Its name, translated as cardinal slice, alludes to the colors of the Catholic church - white and gold - which are the result of the soft meringue and the genoise sponge mixture. The interior is made with a thick cream that is usually flavored with coffee and topped with fresh berries or jam, while the interplaced walls are made with cornmeal batter. The texture of the cake is light and airy, with the slightest crunch on the outer layers. For the best experience, the cake should be dusted with powdered sugar and enjoyed with a glass of sweet wine.Expand