Kaiserschmarrn is arguably Austria’s most beloved dessert — a torn, fluffy egg pancake said to have been created for Emperor Franz Joseph I. Served with plum compote or apple sauce, it is an absolute treat.

Ingredients (serves 4)

• 4 eggs (separated)
• 200 ml milk
• 130 g plain flour
• 1 pinch of salt
• 2 tbsp sugar
• 1 sachet vanilla sugar
• 40 g raisins (optional)
• Butter for frying
• Icing sugar for dusting

Method

Whisk the egg yolks with the milk, flour, a pinch of salt and the vanilla sugar into a smooth batter. Whip the egg whites with the sugar into stiff peaks and gently fold into the batter. If using raisins, soak briefly in warm water and drain.

Heat a generous amount of butter in an ovenproof frying pan over medium heat. Pour in the batter, scatter over the raisins and cook until the underside is golden. Transfer to an oven preheated to 180 °C for 5–6 minutes until the top is set.

Tear the pancake into irregular pieces using two forks, add a little more butter and sugar, and let it caramelise briefly. Dust generously with icing sugar and serve immediately with plum compote or apple sauce.

Apfelstrudel is the sweet centrepiece of Austrian pastry cooking. A paper-thin pulled dough filled with spiced apples, raisins and breadcrumbs — this recipe works beautifully at home too.

Ingredients

For the strudel dough

• 250 g plain flour
• 125 ml lukewarm water
• 2 tbsp oil
• 1 pinch of salt

For the filling

• 1 kg tart apples (e.g. Boskoop or Bramley)
• 80 g sugar
• 1 tsp cinnamon
• 60 g raisins
• 60 g toasted breadcrumbs
• 60 g melted butter
• Icing sugar for dusting

Method

Knead the flour, water, oil and salt into a smooth, elastic dough. Dip in oil, wrap in cling film and leave to rest for 30 minutes. Peel, core and thinly slice the apples. Mix with sugar, cinnamon and raisins.

Dust a large cloth with flour, roll the dough out as thinly as possible, then carefully stretch it with the backs of your hands until paper-thin. Scatter the toasted breadcrumbs over one half, spread the apple filling on top and brush with melted butter. Use the cloth to roll up the strudel.

Place on a baking tray lined with parchment, brush with melted butter and bake at 190 °C (top/bottom heat) for 35–40 minutes until golden. Serve warm dusted with icing sugar and topped with whipped cream.

Wiener Schnitzel is one of Austria’s most iconic dishes and a true classic of Viennese cuisine. With the right technique it comes out perfectly crispy on the outside and tender on the inside.

Ingredients (serves 4)

• 4 veal escalopes (approx. 180 g each)
• 2 eggs
• 150 g breadcrumbs
• 80 g plain flour
• Clarified butter for frying
• Salt and pepper
• 1 lemon to serve

Method

Place the veal escalopes between sheets of cling film and pound with a meat mallet until about 4 mm thick. Season with salt and pepper. Coat each escalope first in flour, then dip into the beaten eggs, and finally press into the breadcrumbs — do not press too firmly so the coating stays light and loose.

Heat a generous amount of clarified butter in a large frying pan over medium-high heat. Add the schnitzels and fry, gently swirling the pan, until golden brown — about 2–3 minutes per side. Drain on kitchen paper and serve immediately with lemon wedges.

Traditional accompaniments include Viennese potato salad (Erdäpfelsalat), cucumber salad or parsley potatoes. Enjoy your meal!