Course
8 entries tagged Dessert on Introducing Salzburg.
Paper-thin hand-pulled pastry around sliced apples, sugar, cinnamon, raisins, and buttered breadcrumbs. Baked golden. Served warm with vanilla sauce or cream. One of the great achievements of Austrian pastry. The Cafe Tomaselli version, in the oldest coffee house in Austria, has a particular authority.
Large steamed yeast dumpling filled with Powidl (concentrated plum jam). Melted butter, poppy seeds, icing sugar. The definitive Austrian mountain hut dessert. Best eaten immediately, in a warm room, in winter.
"Emperor's mess." Torn, caramelised pancake with plum jam. Reputedly named for Emperor Franz Joseph I. Enriched with whipped egg whites for lightness. On virtually every traditional Austrian menu. Best made to order. Substantial enough for a light main course.
Whole apricots in soft potato dough, boiled, rolled in toasted buttered breadcrumbs with cinnamon. The definitive Austrian summer dessert. Strictly seasonal: July-August only, when apricots are in. Outside apricot season, a disappointment.
Austrian crepes. Apricot jam, Nutella, Topfen, or ice cream. On every menu. The word comes from Romanian via Hungarian: Austrian cuisine absorbed freely from across the empire. Children order without hesitation. Adults pretend to hesitate.
The most famous cake in the world. Created 1832 by sixteen-year-old Franz Sacher for Prince Metternich. Dense chocolate sponge, apricot jam, dark chocolate glaze. Hotel Sacher holds the trademark. Recipe not public. Served with unsweetened whipped cream (Schlagobers). Traditional instruction: eat without the cream. Traditional practice: eat with.
The defining dish of Salzburg. A baked soufflé of three golden peaks representing the three hills (Mönchsberg, Kapuzinerberg, Rainberg). Cloud-like texture. First documented 17th century, reputedly created for Wolf Dietrich von Raitenau's court. Never order a Nockerl if you are in a hurry.
The sister dish to Apfelstrudel. Curd cheese (Topfen), raisins, lemon zest in hand-pulled pastry. Creamy and rich where Apfelstrudel is tart and fruity. Often the better choice.
