What is Punschkrapfen?

Punschkrapfen is a traditional pastry from Austria. It is also known as Punschkrapferl, it is a celebration of the Austrian culture of the Old World and is an unofficial national symbol in the form of pastries. Traditionally, Punschkrapfen contains apricot jelly and generous chocolate noun filling and then the whole pastry is soaked in rum or similar liqueur. The pastry manufacturer then covers the dessert in a thin, pink sweet glaze and cut it into small squares. In Vienna it is said that Punschkrapfen is a representation of a typical Austrian character: red outside, brown inside and always a little broken.

The exact history of Punschkrapfen is at best sketchy. The origin of this sweet dessert treatment there are many legends, including the legend of its introduction to the Austrians after the second Turkish siege. Today, tourists can find Punschkrapfen in every pastry store and almost every menu in Austria. In the Austrian family houses there are variations of the recipe, each with its own unique reversal on this classic confectionery.

Punschkrapfen is similar to Petit Fours, which are French pastries that resemble small cakes. These two desserts are in fact so similar that if a person bites Punschkrapfen, it could be confused with Petitit Four. A similar confectionery is French imagination, small pastry, which is made of cubic mushroom cake and spilled generous with butter cream. The time manufacturer annoys French imagination in icing as well as Punschkrapfen, so they resemble very carefully.

Buchtelln is another type of Austrian pastry and is a sweet dumpling made of yeast dough. The chef prepares this dessert by filling it with jam as well as Punschkrapfen, but the chef bakes Buchteln with paste or cottage cheese to keep the dessert together. Many Austrian desserts are prepared with some type of jam or pudding, but Punschkrapfen is perhaps the best known.