Food Friday: Strudel
Sachertorte will always be my favorite Austrian pastry, but if you prefer fruit in your desserts, I would recommend a nice strudel, like this one that I got at an Easter market in Vienna. The apple and raisin filling was perfectly spiced, the crust was just the right amount of crispy, and the cream on the side was a nice touch.
If you go to Austria, try a strudel, but make sure that Sachertorte is your first priority. Chocolate will always outweigh fruit in the dessert battle!
Love, Elizabeth

Food Friday: Strudel

Sachertorte will always be my favorite Austrian pastry, but if you prefer fruit in your desserts, I would recommend a nice strudel, like this one that I got at an Easter market in Vienna. The apple and raisin filling was perfectly spiced, the crust was just the right amount of crispy, and the cream on the side was a nice touch.

If you go to Austria, try a strudel, but make sure that Sachertorte is your first priority. Chocolate will always outweigh fruit in the dessert battle!

Love, Elizabeth

Food Fridays


I’m a big fan of street food, especially when the food happens to be pastries. A lot of Central and Eastern European countries favor sesame seeds in their desserts. I wasn’t sure how I felt about that fad, but after trying this chocolate-filled pastry ring sprinkled with sesame seeds in Athens, I had no problem going along with it!

Love, Elizabeth

I got more baklava today! (This time I took a photo for the deprived among you who don’t know what it is.) I’m saving it for the morning since I need to be up early for my flight. We’ll see if it actually survives that long!

Love, Elizabeth

I got more baklava today! (This time I took a photo for the deprived among you who don’t know what it is.) I’m saving it for the morning since I need to be up early for my flight. We’ll see if it actually survives that long!

Love, Elizabeth

This is a classical Austrian confection called Punschkrapfen, which essentially means punch cake. It is a very dense cake because it’s pretty much saturated with rum. I didn’t actually know any of this when I bought it at the shop, because the wrapper was in German; I really just bought it because it looked pretty. (I think my justification was something along the lines of “It’s okay if I buy this because it’s Easter colors, and tomorrow is Easter. I totally deserve this!”)

Unfortunately, it’s not as good as it looks. I like rum in my desserts as much as (and probably more than) the next guy, but the chocolate cake flavor of this is completely overpowered by the taste of rum. And I don’t like it when things interfere with my chocolate. 

If strongly alcohol-flavored sweets are your thing, I’d say you should give this a try. But as for me, I will be looking out for Vienna’s sacher torte instead.

Love, Elizabeth

This is a classical Austrian confection called Punschkrapfen, which essentially means punch cake. It is a very dense cake because it’s pretty much saturated with rum. I didn’t actually know any of this when I bought it at the shop, because the wrapper was in German; I really just bought it because it looked pretty. (I think my justification was something along the lines of “It’s okay if I buy this because it’s Easter colors, and tomorrow is Easter. I totally deserve this!”)

Unfortunately, it’s not as good as it looks. I like rum in my desserts as much as (and probably more than) the next guy, but the chocolate cake flavor of this is completely overpowered by the taste of rum. And I don’t like it when things interfere with my chocolate.

If strongly alcohol-flavored sweets are your thing, I’d say you should give this a try. But as for me, I will be looking out for Vienna’s sacher torte instead.

Love, Elizabeth

This tasty Czech treat is called a Trdelník. It’s a pretzel-like cake that has been baked around a metal rod and then covered with cinnamon sugar and almond slices. I had mine with chocolate spread slathered in the middle.

Love, Elizabeth

This tasty Czech treat is called a Trdelník. It’s a pretzel-like cake that has been baked around a metal rod and then covered with cinnamon sugar and almond slices. I had mine with chocolate spread slathered in the middle.

Love, Elizabeth