'Kurt Gutenbrunner' on Serious Eats
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.
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.
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.