This potato salad is typical for Vienna. It is light, refreshing and slightly tangy and therefore the perfect side dish for Viennese Schnitzel. While many potato salads are dressed with a mayo sauce, this one uses a slightly tangy, light vinaigrette instead – typical for Austrian salads. The potatoes will soak up the dressing and melt in your mouth, while the field salad (lamb’s lettuce) provides a leafy, fresh element…. continue reading »

These curd cheese dumplings (Topfennockerl) are light, fluffy and taste soooo good, I could eat them every day. Austrians eat them as main dish or for dessert. I have a sweet tooth, so I eat them as a main dish every once in a while. Austrian Curd Cheese Dumplings – with Video was last modified: September 23rd, 2021 by Ursula

Crispy roasted potatoes are a beloved side dish in Austria. And let’s be honest: Who wouldn’t love them? Crispy on the outside with a fluffy soft center, they are not only a perfect side dish but also stand out all alone. I often times enjoy them as a quick snack at movie nights just like potato wedges. With a quick sour cream dipping sauce, they become highly addictive. Crispy Oven… continue reading »

Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish for lunch or as a dessert. I love to eat sweet flour-egg-milk based dishes as mains every once in a while (read more about this habit here or here), so this is one of my dearest recipes in summer. It’s fruity, low in added sugar, yet still sweet and… continue reading »

This braided super-soft, fluffy and moist brioche crescent is a traditional Austrian pastry, typical for Easter. It’s about four times the size of a regular crescent and therefore a little (or huge) treasure.   This fluffy Easter crescent is a pastry with tradition: In some parts of Upper Austria, where I grew up, godparents would give this oversized brioche crescent to their godchildren on Easter Sunday. Easter Crescent aka Giant… continue reading »

This is my go-to recipe for traditional Viennese Apple Strudel. I use my homemade super-thin strudel dough recipe for this strudel to get delicious thin layers of crust! If you want to bake a real-deal apple strudel, you are right where you belong. This homemade Viennese-style apple strudel is filled with apples, toasted breadcrumbs, chopped walnuts, raisins (if you like them), sugar and cinnamon. I use my homemade super-thin strudel pastry recipe… continue reading »

Easy and old Austrian family recipe for paper-thin apple strudel dough from scratch – with step-by-step pictures. The recipe yields a flakey pastry with several layers of dough, which you can fill sweet (e.g. apple strudel) or savory. You only need a few ingredients! My history with strudel dough I’ve been stretching strudel dough since early childhood. In kindergarten, my sisters and I ‘helped’ our granny to stretch strudel dough… continue reading »

Recipe for Kaiserschmarrn (emperor’s mess), a fluffy, torn-up giant pancake and a staple in Austria. This is an Austrian family recipe that we would eat for lunch (main) or dessert. On the table in 15 minutes! Kaiserschmarrn is probably my personal all-time favorite. Also known as emperor’s mess, it is a fluffy and light, giant pancake, which is torn into bite-size pieces after baking and served with powdered sugar. By… continue reading »

This Austrian plum cake is super easy to make and yet the fluffiest, most delicious cake ever! Made with fresh plums and a soft yellow cake base.

Nockerl are the perfect side dish for traditional Austrian beef goulash. In fact, I can’t remember having beef goulash with a dark and thick gravy without a side of these Nockerl. Nockerl are Austrian-style gnocchi, more or less, but way easier to make. You simply stir together a batter, which you’ll drop into boiling salted water by the spoonful. That’s it. Isn’t this fantastic?   Before I tell you a… continue reading »