Maybe you already know my Apfelschlangerl – An Austrian Apple Cake, a time-honoured family recipe that is baked several times a year.
I used this as inspiration for my Marillenschlangerl – Austrian Apricot Cake. And they turned out simply heavenly.
I named them breakfast croissants, because we always have them for breakfast. The scent of the croissants spreads throughout the house as they bake. And fresh on the plate, simply irresistible!
Read moreTopfenknödel (Curd Dumplings) are a typical Austrian pastry that we love to eat. These dumplings are made of a mixture with curd cheese and rolled in toasted breadcrumbs. We like it best with strawberry sauce. But the dumplings also taste very delicious with plum roaster or apricot roaster!
Read moreWe love these poppy seed crowns! A simple yeast dough with a poppy seed filling. Very tasty!
Read moreThe Linzer Sheet Cake – an Austrian speciality – is really delicious, easy to make and best of all, they keep for up to 2 weeks (if they survive that :-)).
Read moreIn Austria and as far as I know, also in Germany , you can get Curd Cheese Turnovers (Quarktaschen) at just about any bakery.
We like to eat them a lot.
Read moreI really wanted to do something using coffee again, since I still had hazelnuts left, and to keep it simple, this Coffee Hazelnut Swiss Roll was the result. 🙂
Read moreEgg white cake, is in my opinion, the best cake for using up egg whites. I’ve tried a few recipes before, but they were often just too dry. That is absolutely not the case with this cake.
Read moreWe are really happy about our braided yeast curd plait. It is great for breakfast or afternoon tea.
Read moreThis garlic cream soup is really creamy and it will keep you warm on the cold days.
Read moreOnce a year we have these homemade carnival doughnuts (Krapfen). When we were kids, our aunt always came to our parent’s house to make Krapfen. In Austria we call them, Carnival Krapfen, in Bayern, simply Krapfen, in some German states, they are known as Berliner, or Berliner “Pancakes”?!…. 🙂
Read moreThe Linzer Streifen is a typical Austrian cookie derived from the Linzer Torte.
A delicious nut shortcrust, spread with red currant jam, laid with strips of pastry.
Lets start the Christmas season with this filled gingerbread. We love filled gingerbread, very soft and moist.
Read moreThis Apple Walnut Gugelhupf is so moist and really delicious.
Read moreThere are many Marble Cake recipes. Everyone has his or her own recipe or is looking for a very special one.
Read moreThis chocolate sheet cake is one of the first cakes I made on my own as a child. It always turned out great and tasted really delicious!
Read moreThis Lambada delights has a taste of childhood for me. We had this at almost every family reunion, everyone loves it, and it’s also pretty quick to prepare. My kids also associate this cake with the big family reunions in Austria. 🙂
Read moreThese semolina dumplings are fluffy, soft and sooo delicious! We love these dumplings. Can be served after a soup for lunch, or as dessert in the evening.
Read moreThese are the best brioche croissants.
They are really soft and fluffy, filled with a poppyseed-apple filling. But there is no limit. You can also fill them with a nut filling or Nutella.
We like our homemade Gingerbread soo much. So I thought, why not Kipferl with gingerbread spice – Gingerbread Kipferl!
Read moreI baked these Schneekrapferl (I don’t know any English name for these cookies) for the first time this year and I am thrilled. They are really delicious. I had to bake them a second time because the first ones were eaten right away.
Read moreThese Lemon Crescent Cookies are just refreshing. They taste deliciously lemony and not too sweet.
Read moreAutumn is coming, in the evening the temperature is milder, daylight hours shorter and its time to harvest the fruits.
Read moreThe Grießschmarrn is a typical Austrian sweet dish made of semolina. We have it mostly for lunch, one of my childhood memories. Tastes really delicious.
Read moreThis poppy seed strudel is not the classical baked yeast dough, it’s a short pastry with sour cream.
So it’s perfect if you don’t have yeast.
It’s great, the strawberry season has begun! We love strawberries!!! Picked fresh from the field, of course, they taste best. Even hidden in that swiss roll, strawberries are the best!
Read moreDoes Mohnzelten say anything to you? 🙂
Mohnzelten is a speciality of the Waldviertler region in the state of Lower Austria.
Just potato dough with a poppy seed filling.
As I always say, simple but really delicious! 🙂
Since we still had some walnuts left from my parents garden, why not make some Walnut Treats?
Believe me, they are really good! Simple, moist, and they’ll keep for a few days and in the freezer even longer.
I haven’t had this cake for a long time now, don’t ask why. 🙂 It’s quick to prepare and really delicious!
Read moreAn Austrian speciality.
We loved poppy seed fingers when we were little, we had them for lunch after a soup when we came home from school.
I still love them and so do our kids!
I had so many juicy plums here, so I decided to make a Crumble Cake with Plums.
Because I had some egg liqueur left, I put it in the dough.
This cake was very moist, fruity and because of the crumble also crunchy.
Also ran an die Zwetschken und fertig los…
Let’s plum!! Ready, steady….. ! 🙂
For the crumble mix butter in small pieces with flour, sugar and cinnamon.
For the dough whisk soft butter, sugar and salt until creamy.
Add eggs one by one whilst mixing.
Mix in flour, baking powder and egg liqueur.
Spread dough evenly on baking tray with baking paper.
Half and pit plums and place on dough.
Top with crumble.
Bake in preheated oven at 180° C for about 50 minutes.
Enjoy baking!
Maggi & Family
We have had this apricot cake a few times now. I also made it for my sisters birthday.
Delicious, fruity, fresh and crunchy with caramelized almonds.
Sometimes the simple things are best! That applies for this Easy Jam Bundt Cake.
Read moreHow nice the strawberry season is! We love the little red fruits! The strawberry fields are full and just waiting to be picked and nibbled.
In Austria, we like to have sweet food for lunch, such as apricot dumplings, potato fingers or apfelschlangerl. The list could go on forever. 🙂
Today we have strawberry dumplings.
Main course or dessert, they are wonderful.
They just taste so delicious! Can’t stop eating!
The dough is simple and fast to do. (No need for it to rest.) Then the strawberries are placed in the middle of the dumplings. Placed in boiling hot water, before being rolled in delicious cinnamon crumbs. Ready to eat!! Give it a try!
Knead flour, curd, egg, egg yolk, salt and sugar to a dough. Form to a roll.
Cut dough in equal pieces, put in a strawberry, close dough and form to a dumpling.
Place dumplings in boiling salted water and simmer for about 10 minutes.
In the meantime roast breadcrumbs in butter, sugar and cinnamon. Stirring constantly.
Remove dumplings from the water, drain and roll dumplings in bread crumbs.
You can also freeze the strawberry dumplings.
Place the raw dumplings (without boilling) on a plate in the freezer. When frozen, put in a freezer bag to store.
For cooking place frozen dumplings directly in boiling salted water.
Enjoy cooking!
Maggi & Family
The beauty of spring!
It brings a lot of great things after the winter like wild garlic, rhubarb, asparagus, strawberries and many flowers, trees and bushes are blooming.
So enjoy the time outside! 🙂
The wild garlic season is coming to an end. Since the season is short we try to make the best out of it. Wild garlic paste is the best way to conserve and use through out the year.
Here is a German and Austrian speciality with wild garlic. The famous “Schupfnudeln” – wild garlic potato (dumpling) fingers.
What a great colour and taste!
Beigl is an Austrian speciality in the fasting season. Very much enjoyed by children as an afternoon “teatime” snack instead of something sweet.
Read moreAnother Austrian speciality the “Schürfi” aka “Polsterzipf” (Polster Zipf = cushion or pillow corner) We called it Carnival Titbits.
Read moreToday we have a typical Austrian “Erdäpfelnudeln”. There is no englisch name known to me for this snack. That’s why I call them Austrian Potato Fingers. It used to be our midday fast food and since we were allowed to eat with our fingers it tasted 10 times so good. 🙂
Read moreApfelschlangerl – typical Austrian again – just like the Apricot Dumplings and Buchteln.
Surprisingly this apple cake is not really known in Germany. In Bavaria they would call it apple strudel, but its not an apple strudel. The apple strudel is more a long drawn-out dough.
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We are going through a so called golden October. Cold in the morning, sunshine and blue sky during the day. A weather for Buchteln.
A typical austrian type of bun. Ovenbaked yeast dumplings filled with jam.
It’s autumn, when you get up in the morning and it’s no more 22 degrees but 2. Brrrr…. Altho during the day the sun shines beautiful.
The local fruits: apples, pears, plums and nuts are ready for harvest.
So today we will do something with plums – a poppy seed plum strudel! Read more
3 days left! What’s behind door Number 21? Read more
These cookies melt on the tongue. A mix of chocolate and hazelnuts. Simply irresistible!
Read moreWe love Kokoskuppeln. They are not known everywhere, but so delicious. It takes some time to prepare, but mmmmhhh … soo good.
Read moreThese Coconut Sticks are one of our favorite cookies. My aunt has baked them every year since I was a child.
Read moreYou will get cream horns on every fair, fancy fair in Austria, in all sizes and taste, with icing sugar, dipped in chocolate or chocolate and coconut flakes.
My cousin sister started making cream horns, since then I can’t remember any party without them. Just the right size. Delicious!!
Once you start eating them, you can’t stop…
On her last visit my sister brought me a huge amount of apricots from Austria, to my joy! We had to use them soon, since they normally turn bad fast. Of course we started with eating some of them 🙂 . And the Kids had lots of fun throwing the seeds all over our garden.
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