Buchteln are the Viennese answer to a lazy Sunday morning: soft, cloud-like yeasted rolls baked snugly together, each one hiding a pocket of jammy fruit preserves. Once you pull apart that first warm, buttery roll, you will understand why Austrian grandmothers have been making these for centuries.
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Flaky, golden pastry wrapped around a fragrant filling of tender apples, toasted walnuts, and warm cinnamon sugar — this strudel is the kind of recipe that makes the whole house smell like a Viennese bakery. It comes together faster than you might think, and the results are spectacular enough to serve at any gathering.
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This elegant European-inspired cake layers fragrant almond sponge with jammy sour cherries and a glossy kirsch glaze that soaks into every crumb. It is the kind of cake that tastes like a special occasion even on a Tuesday afternoon.
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