Guess That Pastry — One from the Fat Count
Okay, this second part of the name of this Austrian pastry is of course a Schnitten, but what kind of Schnitten? The key is the pattern on the icing, and the fact that it was designed by a rather large Austrian count as his own personal sugar fix.

Guess the Austrian Pastry.
Posted by Lou Dawson on January 22, 2010 | Filed Under Backcountry Food
Comments
10 Responses to “Guess That Pastry — One from the Fat Count”
Got something to say? Please do so.
-
Your Comments
- Dane: Andy, it looks like you really do have the skinny ski side well covered! I...
- cam: I've had some pretty terrible experience with the globalstar network (both ...
- AndyC: A most generous offer, Dane! But I do presently ski waists of 68 (Madshus ...
- Taylor B: Wow what a great price!!! The bush pilots in Alaska loved the original Spot...
- Dane: Andy if you are in the area my lwt skis are all drilled for a 29 TLT. If y...
- Lou Dawson: Team, your point about your EMS over the satphone service is well taken. Ac...
- Global Rescue: Lou, Our trigger to cover the costs of an evacuation is what it is and ...
- Global Rescue: Thanks Lou...we weren't followers but certainly are now!...
- Lou Dawson: Seriously though, while this comment takes care of my question about the "c...
- Lou Dawson: Perfect! Thanks. But I hope your rescue response is quicker than how fast y...
- Global Rescue: Hi Everyone, Global Rescue here. It’s great to see such an active discus...
- AndyC: @Dane, all my boots are 29 (the bsl differ markedly between the TLT5s, Zzer...
- Frame: Put 'rebel ultra' into google and you get a few options I didn't see coming...
- Lou Dawson: Thanks Stephen, it's great you appreciate the level of discourse. Some folk...
- Lou Dawson: Dane, the comparison is, first, they both are super popular, and second, bo...
- stephen: I love this site! :-) More helpful and useful information is to be had h...
- Bar Barrique: Speaking from 6 years of experience with carbon fiber skis (Goode), and, sk...
- Dane: Hey John, hope you like the Rebel Ultra. I'm really interested in what peo...
- John: Dane, Are you referring to the reduced cuff range in the RS? A modified wa...
- Dane: I don't get the comparison of Maestrale to TLT. IMO there really isn't any...
- Lou Dawson: Thanks Scott, perfect! I'm convinced I want Android... now I'm after the R...
- Lou Dawson: The Dynafit TLT 5 and Scarpa Maestrale both just knocked it out of the park...
- AndyC: Lou, I agree with you on Dynafit; I appreciate their ingenuity and willingn...
- Scott: Android very easily let's you independently power the gps, the cell radio, ...
- David H: Lisa, Just finished making this Yogurt Kuchen. IT"S A FANTASTIC GREAT RE...
- Lou Dawson: Thanks Martha, super nice, yes it's amazing all the people who have contrib...
- CC Dawson: Thanks Lou for posting. One day I will get to the hut!! Tap, Mom and I ha...
- Martha Ferguson: A friend just forwarded the link to this post that was written by Lou and p...
- Lou Dawson: Very cool Martin, thanks!...
- Martin: So, I just did a bit of research, went to my rooftop terrace and compared m...
-
- Will the SPOT satphone blow everyone else out of the water?
- Friends Hut, Colorado — Informal Reunion
- Friends Hut Memorial Anniversary — Farewell Robert
- Quiver Arrow of the Week — Dynafit Cho Oyu
- Samsung Smartphone Wants to Stomp Garmin — You?
- Ma Nikwax to the Rescue
- Accident and Rescue Insurance — Part One
- WildSnow Ski Weights Comparison Charts
- Encore: The Problem with Snowsports Helmets — Progress Made
- Spring Skiing + Spring Berries = Yogurt Kuchen
- Black Diamond Carbon 3-piece Whippet — Review
- Canon Dimunitive A1400 Camera has Viewfinder – First Look
- Cornice Col — Washington Pass Trip Report
- “Snow Travel” Book Review
- Travelin’ ! PNW Sojourn for WildSnow
- Encore Post – Gold in Thar Hills! Finding Stuff On Ski Slopes
- Petzl Sum’Tec Axe Ice Tool Review
- The Ultimate Mountain Dog “Pukka’s Promise” Book Review
Recent Posts
- AJ Smollen
- Anton Sponar
- Bob Perlmutter
- Caleb Wray
- Candace Horgan
- Cathy Odowd
- Christian Skalka
- Clyde Soles
- Craig Dostie
- Dave Downing
- Frank Konsella
- Guest Blogger
- Jessica Downing
- Jessica Portmess
- Joe Risi
- Jonathan Cooper
- Jonathan Shefftz
- Jordan White
- Lee Lau
- Leon Sendmuller
- Lisa Dawson
- Lou Dawson
- Louie Dawson
- Marcus Peterson
- Mark Worley
- Matt Kinney
- Mike Marolt
- Nick Thompson
- Paul Parker
- Penn Newhard
- Peter Kelley
- Rob Mullins
- Scott Nelson
- Steve Romeo
- Sweetgrass Productions
- TheEditors OfWildsnow
- Tom Dawson
- Tyler Christoff










Linzer Schnitte?
round my way with a topping like that its called a vanilla slice, filled with a custard based filling.
Wether the Austrian variety is the same and what the Schnitten derivative is called i`m not so sure?
Esterhazy schnitten?
Jeez AJ, are you some kind of certified pastry chef or something? You got it! My friends in Austria thought that would at least be some sort of stumper, at least for more than 60 seconds!
Aparently count Esterhazy was some kind of sugar freak who had his chef design his own personal pastry with that special pattern on top. Oh, to wield such power!
At OR show now, the pastries here are second rate, but some of the skis look pretty good. More later.
Hi Lou,
Sorry, no pastry chef. I speak German, a little help of the internet goes a long way :biggrin:
Looking forward to the OR ski update.
The latest gear from Dynafit looks… delicious!
Dang I speak German too! I need to work on my google.de image searching skills!
Looks a lot like the French “Mille Feuille” …could two near-identical pastries be created independently in two European countries? Any culinary anthropologists out there?
Napolean could have helped “trade” the recipe
The picture in the photo is an Esterhazyschnitten. I know the guy got the answer correctly already, but I had to write in anyway.
I made one yesterday and it turned out well. I used the traditional pattern on the icing, a feathering similar to the Napoleon. The next time I make it, I will try this pattern. It looks like a diagonal pull on the chocolate.
There’s a recipe book called Kaffeehaus with all sorts of these recipes in it that are perfect for the home baker.
I’m planning on baking some pastries pretty soon, thanks for the inspiration Leroy!