Austrian Desserts and Pastries

Austrian Desserts and Pastries

108 Classic Recipes
By (photographer) Konrad Limbeck


Whether it’s delicious Esterhazyschnitten (meringue slices with buttercream filling), fluffy Schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results. Sophisticated and diverse, these desserts will satisfy any palate. Enjoy personal anecdotes on the scrumptious traditional pastries while also learning the basics of sweet baking.

Dietmar Fercher

Dietmar Fercher was born in Carinthia. After learning his trade in Spittal an der Drau, he perfected his knowledge as a pastry chef in Austria and abroad. He worked as the master confectioner at the Kurkonditorei Oberlaa and as head patissier for the Hilton hotels in Vienna and Düsseldorf as well as for the Imperial Hotels and its cafés. For more than twenty years, Fercher’s own café-patisserie, which has won the Golden Coffeebean award from Gault Millau and Jacobs Coffee, has been the home of his sweet culinary creations.


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