Page 209 - (DK Eyewitness) Travel Guide - Vienna

WHERE T O EA T AND DRINK  207

Turkish siege, its shape being
based on the crescent moon of
the Ottoman flag. While such
symbolism is often lost today,
the importance of the café in
Austrian society is not. Modern-
day Austrians view cafés as
extensions of their home, and
spend hours reading, chatting
and even watching television
in them. Treats on offer in cafés
will generally include a classic
Apfelstrudel, Cremeschnitte
(slices of puff pastry filled with
Display of traditional pastries and cakes in a Konditorei custard and glazed with
strawberry fondant), and
named for the Budapest chef underlines the noble Viennese Punschkrapfen, a calorie-
who created it in the 19th tradition of sweet baking. packed, pink-fondant-topped
century. Its layers of sponge Austrian legend has it that the pastry laced with rum.
and chocolate butter cream nation’s café habit began when
are topped with a caramel the Turks left all their coffee Mozartkugel
glaze. From Salzburg, the cake behind as they abandoned
of choice is baked meringue, Vienna after the failed siege of Fine chocolates, presented in
known as Salzburger Nockerl, or 1529. The Kipferl, a light, crescent- colourfully decorated boxes
Salzburg Soufflé. Esterházytorte shaped pastry (which later carrying the portrait of Mozart,
also features meringue, layered became famous as the croissant), are probably the quintessential
with a rich hazelnut cream. also dates from the time of the Austrian souvenir. Known in
Austria as Mozartkugel, the
Stollen is a marzipan-filled fruit
bread originally from Germany chocolates originated in Salzburg,
where Mozart lived while
and now an integral part of the composing Cosi fan tutte, the
Austrian Christmas. Regional or opera in which he worships
not, you’ll now find all these chocolate. In 1890, master
classic cakes in Vienna and confectioner Paul Fürst made the
across the country. first Mozart chocolates by forming
small balls of marzipan which he
Pastries coated in a praline cream and
then dipped in warm chocolate.
In the perfect global village, a Viennese confectioners soon
place on the main street would adopted the technique and even
always be reserved for an today producers vie with one
Austrian pastry and coffee shop. another as to whose Mozartkugel
That the French collective name Entrance to one of the world-famous are the best and most authentic.
for sweet pastry is Viennoiserie Mozart chocolate shops

Apfelstrudel rolls paper-thin Palatschinken are fat, fluffy Topfenknödel are light curd
pastry with apple, sultanas, crêpes that may be filled with cheese dumplings rolled in
cinnamon and sometimes pine fruit or jam, or served with breadcrumbs and served with
nuts or poppy seeds. vanilla or chocolate sauce. fruit compôte.

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