Recipes

Dried Pear Strudel

Dried Pear Strudel

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Ingredients

Ingredients for 10 Servings

  • Basic strudel dough or ready-made dough
  • Oil for brushing
  • Flour for the work surface
  • 7 tbsp 100 g Butter, melted
  • Confectioner’s sugar for dusting

For the Filling

  • 2 sticks plus 5 tbsp 300 g Butter
  • ⅔ cup 80 g Confectioner’s sugar
  • 16 Egg yolks
  • 10.5 oz 300 g Walnuts, chopped
  • 9 oz 250 g Dried pears, briefly soaked in water and chopped
  • 3.5 oz 100 g Raisins, chopped
  • 3.5 oz 100 g Dried plums
  • 3 oz 80 g Candied orange peel, chopped
  • 3 oz 80 g Cooking chocolate, grated
  • Zest of 1 lemon
  • Dash of salt
  • Dash of cinnamon
  • Dash of cardamom
  • 16 Egg whites
  • ⅓ cup 80 g Granulated sugar

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Prepare the strudel dough according to the basic recipe, brush with oil, and let rest.
  • For the filling, cream the butter with confectioner’s sugar and egg yolks.
  • Mix in the rest of the ingredients except for the egg whites and granulated sugar.
  • Begin to beat the egg whites and then beat them to stiff peaks with the granulated sugar.
  • Carefully fold in the egg whites.
  • Lay a cloth on the work surface and flour evenly.
  • Lightly flour the dough as well and place on the cloth.
  • With a rolling pin, roll the dough out as thinly as possible.
  • Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
  • Be very careful not to tear the dough.
  • Saturate the dough with ¾ of the butter.
  • Lay the filling on the dough in a strip.
  • With the help of the cloth, fold the dough over the filling and then fold around once.
  • Cut off extra.
  • Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
  • Bake for about 40 minutes.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

As the crowning moment of a harmonious menu, sabayon  and cranberry compote (see p. 182) make wonderful additions to dried pear strudel.
Drying Pears
In Austria, it is common to dry pears and then bake them into delightful breads, strudel, or cakes. Dried pear bread can be found throughout the Alps around Christmastime. Paolo Santonino, a Bishop’s secretary and diarist traveling north out of Italy, first talked about dried pears in 1485, when he went into raptures over a dish “of cooked, sweet pears that, served in a bowl, are covered in butter and semisweet spices.”
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Course; Fruit / Pastry
Cuisine; Austria / European

Cream Strudel

Cream Strudel

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Ingredients

Ingredients for 15 Servings

  • Basic strudel dough or ready-made dough
  • 1 stick plus 6 tbsp 200 g Butter
  • ¾ cup 100 g Confectioner’s sugar
  • 9 Dinner rolls
  • 1¼ cups 300 ml Milk
  • 9 Egg yolks
  • 2 tbsp 30 g Vanilla sugar
  • Zest of 1 lemon
  • ⅓ cup 50 g Cornstarch
  • 1½ cups 375 ml Sour cream
  • 9 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • 7 tbsp 100 g Butter, melted
  • Flour for the work surface
  • Confectioner’s sugar for dusting

For the Royale

  • 4¼ cups 1l Milk
  • 4 tsp 20 g Granulated sugar
  • 2 Eggs

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the strudel dough according to the basic recipe.
  • Remove the crusts from the rolls, cut into small pieces and saturate with milk.
  • Cream the butter with confectioner’s sugar.
  • Fold in the bread, egg yolks, cornstarch, vanilla sugar, sour cream, and lemon zest.
  • Begin to beat the egg whites and then beat them to stiff peaks with the granulated sugar.
  • Carefully fold in the egg whites.
  • Lay a cloth on the work surface and flour evenly.
  • Lightly flour the dough as well and place on the cloth.
  • With a rolling pin, roll the dough out as thinly as possible.
  • Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
  • Be very careful not to tear the dough.
  • Saturate the dough with ¾ of the butter.
  • Lay the filling on the dough in a strip.
  • With the help of the cloth, fold the dough over the filling and then fold around once.
  • Cut off extra.
  • Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
  • Bake for about 30 minutes.
  • For the Royale, mix all the ingredients together, pour over the strudel, and bake for another 20 minutes, lowering the oven heat to 320 °F (160 °C).
  • Dust with confectioner’s sugar and serve while still warm.

Notes & Wine Advice

White Strudel from the Red Barn

What would the Viennese bakery be without the accompanying legends? Every legend about the invention of the “Milli cream strudel” leads straight to the inn Zum Roten Stadl—”At the Red Barn”—in Breitenfurt, near Vienna. In the nineteenth century Breitenfurt was famous for its strudel specialties. The absolute bestseller was a strudel made with breadcrumbs, milk, butter, eggs, vanilla, raisins, sugar, and cream, which was apparently named for the cook, Milli. However, a milk cream strudel was listed in a Viennese cookbook from 1696.
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Course; Pastry
Cuisine; Austria / European

Quark Strudel

Quark Strudel

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Ingredients

Ingredients for 10 Servings

  • Basic strudel dough or ready-made dough
  • 7 tbsp 100 g Butter
  • ⅔ cup 150 g Confectioner’s sugar
  • 21 oz 600 g Quark, or other soft, fresh cheese
  • 1¼ cups 300 ml Sour cream
  • 8 Egg yolks
  • ½ cup 80 g Cornstarch
  • 2 tbsp 30 g Vanilla sugar
  • Zest of 1 lemon
  • 2 oz 50 g Raisins
  • 8 Egg whites
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • 7 tbsp 100 g Butter, melted
  • Confectioner’s sugar for dusting
  • Flour for the work surface

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the strudel dough according to the basic recipe.
  • Cream the butter with confectioner’s sugar.
  • Mix in the strained quark, sour cream, and egg yolks.
  • Fold in the cornstarch, vanilla sugar, lemon zest, and raisins.
  • Begin to beat the egg whites and then beat them to stiff peaks with the granulated sugar.
  • Carefully fold in the egg whites.
  • Lay a cloth on the work surface and flour evenly.
  • Lightly flour the dough as well and place on the cloth.
  • With a rolling pin, roll the dough out as thinly as possible.
  • Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
  • Be very careful not to tear the dough.
  • Saturate the dough with ¾ of the melted butter.
  • Lay the filling on the dough in a strip.
  • With the help of the cloth, fold the dough over the filling and then fold around once.
  • Cut off extra.
  • Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
  • Bake for about 40–45 minutes.
  • Dust with confectioner’s sugar and serve while still warm.
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Course; Pastry
Cuisine; Austria / European

Pear Strudel

Pear Strudel

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Ingredients

Ingredients for 10 Servings

  • Basic strudel dough or ready-made dough
  • 3 lbs 1.3 kg Pears, fully ripe
  • 3.5 oz 100 g Raisins
  • 3.5 oz 100 g Almonds, grated and roasted
  • ½ cup 120 g Sugar
  • 5 oz 150 g Sponge cake crumbs
  • 4 tsp 20 g Vanilla sugar
  • 2 tsp 1 cl lemon juice
  • 7 tbsp 10 cl Poire Williams
  • 7 tbsp 100 g Butter, melted
  • Flour for the work surface
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the strudel dough according to the basic recipe.
  • Peel, quarter, and core the pears.
  • Cut the pears into thin slices and mix with raisins, almonds, cake crumbs, sugar, vanilla sugar, lemon juice, and Poire Williams.
  • Lay a cloth on the work surface and flour evenly.
  • Lightly flour the dough as well and place on the cloth.
  • With a rolling pin, roll the dough out as thinly as possible.
  • Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
  • Be very careful not to tear the dough.
  • Saturate the dough with ¾ of the butter.
  • Lay the filling on the dough in a strip.
  • With the help of the cloth, fold the dough over the filling and then fold around once.
  • Cut off extra.
  • Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
  • Bake for about 40 minutes.
  • Dust with confectioner’s sugar and serve while still warm.

Notes & Wine Advice

When served with chocolate sauce and vanilla ice cream, this pear strudel is a delicate, sweet ending to a fine menu.
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Course; Fruit / Pastry
Cuisine; Austria / European

Apple Strudel

Apple Strudel

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Ingredients

  • Ingredients for basic strudel dough or readymade dough
  • 3⅓ lbs 1.5 kg Apples
  • 4¼ tbsp 60 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • ½ cup 120 g Sugar
  • 2 oz 60 g Raisins
  • Ground cinnamon
  • 4 tsp 20 g Vanilla sugar
  • Zest of 1 lemon
  • 7 tbsp 10 cl Rum
  • 7 tbsp 100 g Butter, melted
  • Flour for the work surface
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the strudel dough according to the basic recipe.
  • For the filling, heat butter in a pan and lightly brown some of the breadcrumbs in it.
  • Peel, quarter, and core the apple and cut them into thin slices.
  • Mix with raisins, the rest of the breadcrumbs, sugar, vanilla sugar, cinnamon, lemon zest, and rum.
  • Lay a cloth on the work surface and flour evenly.
  • Lightly flour the dough as well and place on the cloth.
  • With a rolling pin, roll the dough out as thinly as possible.
  • Then slide both hands under the dough, palms down, and slowly stretch it in all directions, until it’s so thin that you could read a newspaper through it.
  • Be very careful not to tear the dough.
  • Saturate the dough with ¾ of the melted butter.
  • Lay the filling on the dough in a strip.
  • With the help of the cloth, fold the dough over the filling and then fold around once.
  • Cut off extra.
  • Place the strudel with the seam down on a buttered baking sheet and brush with the rest of the butter.
  • Bake for about 40 minutes.
  • Dust with confectioner’s sugar and serve while still warm.

Notes & Wine Advice

As with all sweet strudels, the best time to eat it is when it is freshly baked and almost still warm. Never serve refrigerated strudel.
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Course; Fruit / Pastry
Cuisine; Austria / European

Linzer Schnitten

Linzer Schnitten

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Ingredients

Ingredients for 1 Cake Pan

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 2 cups 250 g Confectioner’s sugar
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • Zest of 1 lemon
  • 5 Eggs
  • 1 Egg yolk
  • 9 oz 250 g Hazelnuts, ground
  • 12.5 oz 360 g Sponge cake crumbs
  • 1 cup 125 g Flour
  • 3 tbsp 4 cl Rum
  • 1 tsp 2 g Clove powder
  • 2 tsp 5 g Cinnamon
  • Wafers
  • 1⅔ cups 200 g Redcurrant marmalade
  • Almond slices

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Cream the butter with confectioner’s sugar, salt, vanilla sugar, and lemon zest.
  • Mix in the eggs and egg yolk little by little.
  • Mix hazelnuts, cake crumbs, and flour, and mix into the eggs and butter.
  • Flavor with rum, clove powder, and cinnamon.
  • Place a 12x18in (30×45 cm) baking frame on a baking sheet or use a deep cake pan.
  • Pour in about ⅔ of the batter.
  • Lay down a layer of wafers and brush marmalade on it.
  • Fill a piping bag fitted with a star-shaped nozzle with the rest of the Linzer batter and pipe a lattice on top.
  • Sprinkle with almond slices and bake for about an hour.
  • Let cool and serve.

Notes & Wine Advice

Linzer torte can of course be prepared using the same recipe.
For a really successful Linzer dough…
…here are a few old housewives’ tips:
• Don’t use butter that is cold, but also not room temperature. It is best to take the butter out of the refrigerator about half an hour before using it.
• Mix together the ingredients quickly and evenly, so that the dough stays together properly and does not become crumbly.
• If the dough becomes too crumbly, a few drops of milk will help to make it smooth again.
• Kneading the dough will warm it up, so set it in a cool place so that it becomes firm again.
• Poke holes gently with a fork before baking. The dough will rise better in the oven.
• Make sure that the heat in the oven is not over 320 °F (160 °C).
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Course; Nuts / Tarts
Cuisine; Austria / European

Herry Mocha Schnitten

Herry Mocha Schnitten

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Ingredients

Ingredients for 1 Cake Pan or Baking Frame

  • Basic sponge cake for schnitten double recipe
  • 3.5 oz 100 g Dark couverture chocolate
  • 2½ cups 600 ml Coffee, very strong
  • ⅔ cup 160 ml Sherry
  • Cocoa powder for dusting

For the Sherry Mousse

  • 12 Egg yolks
  • ¾ cup 170 g Sugar
  • ¾ cup 200 ml Oloroso sherry (dark, spicy sherry)
  • 28 oz 800 g Mascarpone
  • 7 Sheets gelatin
  • 4¼ 11 Whipped cream

Instructions

  • Prepare the sponge cake batter for schnitten according to the recipe and bake two cake bases.
  • For the sherry mousse, beat egg yolks with sugar and sherry in a bain-marie until creamy.
  • Add water to the gelatin, remove excess water, and dissolve in the warm sherry mixture.
  • Mix the mascarpone a spoonful at a time into the mixture and fold in the whipped cream.
  • Melt the chocolate in a bain-marie and cover one cake base with it.
  • Let set, then place in a baking frame or deep loaf pan chocolate side down.
  • Mix coffee and sherry and saturate the cake with half of it.
  • Spread half of the sherry mousse on top and cover with the second cake.
  • Saturate with the rest of the sherry coffee mixture and spread the rest of the cream on top.
  • Chill overnight.
  • Dust with cocoa powder before serving.
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Course; Tarts
Cuisine; Austria / European

Tiramisu Schnitten

Tiramisu Schnitten

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Ingredients

Ingredients for 1 Cake or (Baking Frame

  • 500 gr ladyfingers or use ready-made)
  • Rum and strong coffee
  • Cocoa powder for dusting

For the Cream

  • 5 Egg yolks
  • 6 tbsp 50 g Confectioner’s sugar
  • 9 oz 250 g Mascarpone
  • 2 Sheets gelatin
  • 2 tsp 10 g Vanilla sugar
  • 2 tsp 1 cl Rum
  • 2 tsp 1 cl lemon juice
  • 3 Egg whites
  • ¼ cup 50 g Granulated sugar
  • ½ cup 100 ml Whipped cream

Instructions

  • Place a (8×12 in (22×30 cm)) baking frame on a baking sheet (or use a loaf pan) and line with ladyfingers.
  • Season strong coffee with a large splash of rum and saturate the ladyfingers with it.
  • For the cream, beat egg yolks, confectioner’s sugar, vanilla sugar, and mascarpone until creamy.
  • Add water to the gelatin, remove excess, and dissolve in warmed rum.
  • Mix the rum and lemon juice into the mascarpone.
  • Begin to beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold in the egg whites along with the whipped cream.
  • Spread a portion of the cream on the ladyfingers.
  • Lay out another layer of ladyfingers on top and saturate with coffee again.
  • The last layer is cream.
  • Chill for several hours.
  • Dust with cocoa powder before serving.

Notes & Wine Advice

You can use more or fewer ladyfingers to achieve the desired consistency.
Carpaccio’s Sweet Sister
Venice, which was already celebrated in the Middle Ages as a city of sweets, is not only the mother city of marzipan, but also of an old specialty called “tira mi su,” which even up until the 80s was hardly known outside of the lagoon city. Today, tiramisu is the sweet sister of carpaccio, which was also invented in Venice, and almost every housewife and hobby chef knows a very special “secret recipe.” The tiramisu schnitten described here is a special, enchanting variation.
The meaning of the three strange words that sound like a magic spell remains widely unknown. But they mean plain and simply “pick me up!” which is certainly a reference to the function of this rich dessert: After a long meal, you want to be woken up by the strong coffee that saturates the ladyfingers.
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Course; Tarts
Cuisine; Austria / European

Chocolate Vanilla Schnitten

Chocolate Vanilla Schnitten

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Ingredients

Ingredients for 1 Cake Pan or Baking Frame

  • Basic chocolate sponge cake batter
  • Basic choux pastry batter double recipe
  • Confectioner’s sugar for dusting
  • Cocoa powder for dusting
  • Chocolate flakes or rolls as decoration
  • For the Vanilla Cream
  • 1 kg Pastry cream
  • 8 Sheets gelatin
  • Cointreau
  • 1¼ cups 300 ml Whipped cream

For the Chocolate Mousse

  • 21 oz 600 g Milk couverture chocolate
  • 3 Eggs
  • 180 ml Simple syrup
  • ¾ cups 180 ml Heavy cream
  • 9 Sheets gelatin
  • 4 cups 900 ml Whipped cream
  • 6 tbsp 9 cl Rum

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Prepare the chocolate sponge cake batter according to the recipe.
  • Spread out to 12×18 in (30×45 cm) on a baking sheet lined with parchment paper and bake for 15–20 minutes.
  • Remove from oven, overturn onto a baking tray or cloth dusted with confectioner’s sugar, and carefully remove the paper from the bottom of the cake.
  • Raise the oven temperature to 430 °F (220 °C).
  • Prepare the choux pastry batter according to the recipe.
  • Using a piping bag fitted with a round nozzle, pipe ¾in (2 cm) strips on a baking sheet lined with parchment paper.
  • Bake briefly at 430 °F (220 °C) then lower to 350 °F (180 °C) and bake for 15–20 minutes.
  • Remove from oven and let cool.
  • For the vanilla cream, warm the pastry cream.
  • Add cold water to the gelatin, remove excess and dissolve in the pastry cream.
  • Season with a splash of Cointreau, beat until cold, and then fold in the whipped cream.
  • Fill the choux strips with cream by cutting them the long way, pulling them open, and filling with cream.
  • Close them again and chill.
  • For the chocolate mousse, melt the couverture chocolate.
  • Beat the eggs until creamy and mix in the chocolate, simple syrup, and heavy cream.
  • Add cold water to the gelatin, remove excess water, and dissolve in slightly warmed rum.
  • Stir into the chocolate mixture and fold in the whipped cream.
  • Place the cake base in a baking frame or deep cake pan.
  • Spread some chocolate mousse on top.
  • Place the filled choux strips, cover with the rest of the chocolate mousse, smooth, and chill.
  • Before cutting, dust with sifted cocoa powder and garnish with chocolate flakes.
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Course; Chocolate / Tarts
Cuisine; Austria / European

Banana Schnitten

Banana Schnitten

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Ingredients

Ingredients for 1 Loaf Pan or Baking Frame

  • Basic sponge cake for schnitten
  • Apricot marmalade for brushing
  • 12 Bananas peeled
  • Juice of 2–3 lemons
  • ½ cup 60 g Apricot marmalade for the bananas
  • 300 g Ganache glaze

For the Banana Cream

  • 4¼ cups 1l Milk
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • 2 tbsp 30 g Vanilla sugar
  • 3.5 oz 100 g Vanilla pudding mix
  • ¼ cup 6 cl Banana liqueur
  • 18 Sheets gelatin
  • 5 Bananas peeled
  • Juice of 1 lemon
  • 4¼ cups 1l Whipped cream

Instructions

  • Prepare the sponge cake for schnitten according to the basic recipe, let cool, and brush with warmed apricot marmalade.
  • Place the cake base in an appropriately sized baking frame (12x18in (30×45 cm)).
  • Boil half of the milk with granulated sugar and vanilla sugar.
  • Mix the rest of the milk with vanilla pudding mix, stir into the boiling milk, bring to a boil again and remove from heat.
  • Add cold water to the gelatin, remove excess water, and dissolve in the still-hot vanilla liquid.
  • Cut the bananas into slices and mix into the vanilla cream along with the lemon juice and banana liqueur, using an immersion blender.
  • If the mixture is still hot, chill briefly.
  • Fold whipped cream into the cooled vanilla cream.
  • Marinate the bananas in a bowl with lemon juice.
  • Remove and roll in the warmed apricot marmalade.
  • Lay the bananas on the cake base and fill the space between the bananas with cream.
  • Chill for 30 minutes.
  • Spread the prepared ganache glaze on top and chill again for 6 hours.
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Course; Fruit / Tarts
Cuisine; Austria / European