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Entries tagged with 'Kurt Gutenbrunner'

Bake the Book: Caramel Cream Layer Cake

Sweets Caroline Russock Post a comment

Delicate layers of buttery cake are iced with a rich caramel whipped cream—it's exactly as delicious as it sounds. And just like the cake's Hungarian inspiration, this dessert is topped with caramel covered wedges that not only make for an elegant architectural presentation but also offer a sweet crunch to contrast the creamy cake. More

Caramel Cream Layer Cake

Serious Eats Caroline Russock 2 comments

This Caramel Cream Layer Cake from Neue Cuisine is a riff on the Hungarian dobos torte customized by Kurt Gutenbrunner for caramel lovers. More

Bake the Book: Quark Custard Strudel

Sweets Caroline Russock Post a comment

While fruit filled strudels are the norm on these shores, in Austria filling options are much more vast a varied. One of the fillings that's pretty much everywhere in Austria (but nowhere here) is Milchramstrudel or Quark Custard Strudel, a lightly sweet and tangy cheese filled strudel that's baked with a creamy, custardy sauce. More

Quark Custard Strudel

Serious Eats Caroline Russock 1 comment

While fruit-filled strudels are the norm on these shores, in Austria filling options are much more vast and varied. One of the fillings that's pretty much everywhere in Austria (but nowhere here) is Milchramstrudel or Quark Custard Strudel, a lightly sweet and tangy cheese-filled strudel that's baked with a creamy, custardy sauce. More

Bake the Book: Easy Apple Strudel

Sweets Caroline Russock Post a comment

The secret to this incredibly easy Apple Strudel comes from the freezer section in the form of phyllo dough. Brushing the dough with copious quantities of clarified butter and confectioners' sugar makes for a shatteringly flaky crust that's wrapped around a a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. Baked in a 450°F oven for a brief 15 minutes, the pastry browns while the apples retain just the right amount of crisp and tart. More

Easy Apple Strudel

Serious Eats Caroline Russock Post a comment

This deceptively simple Apple Strudel is made flaky phyllo brushed with clarified butter and confectioners' sugar and a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. More

Bake the Book: Sachertorte

Sweets Caroline Russock 1 comment

With its layers of deeply chocolaty cake spiked with cinnamon and rum and a bright stripe of apricot jam running through the center, the Sachertorte is the most widely recognized Viennese pastry for good reason, this elegant cake is decadent and absolutely delicious. But this iconic dessert comes with a not so sweet past, in fact it's downright controversial enough to pit two Viennese pastry institutions against one another. Nowadays there's only one cake that can be called "The Original Sachertorte" and it is made exclusively by the Hotel Sacher. More

Sachertorte

Serious Eats Caroline Russock Post a comment

With its layers of deeply chocolaty cake spiked with cinnamon and rum and a bright stripe of apricot jam running through the center, the Sachertorte is the most widely recognized Viennese pastry for good reason; this elegant cake is decadent and absolutely delicious. More

Bake the Book: 'Neue Cuisine'

Sweets Caroline Russock Closed

For this week's wintry edition of Bake the Book we're heading to scenic, snowy Vienna, a place where coffeehouses and glorious pastry are taken very seriously. Austrian-born chef Kurt Gutenbrunner has taken it upon himself to bring the region's history of cuisine, art, and design to these shores through his New York restaurants and his newly released cookbook, Neue Cuisine. More

Restaurant Critic Discovers Phenomenal Soft Pretzels

New York Ed Levine Post a comment

It's really interesting to find out what you learn when you dine at the same restaurant two days in a row. You begin to see what it's like to be a restaurant critic at a serious publication like the New... More

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