Spagatkrapfen - Typische Nachspeise im Buschenschank in der Steiermark | © Steiermar Tourismus | Julia Einfalt

Austrian Cream Horns

Grandma´s recipe


  • 250g softened butter
  • 1 pot of sour cream
  • cinnamon, icing sugar, and vanilla sugar for coating
  • 600g flower
  • cinnamon
  • 6 egg yolks
  • salt


For Original Spagatkrapfen cream the butter and eggs together with the salt and cinnamon. Mix in the sour cream and flour and knead. Let the dough rest for 1/2 hour. Roll the dough out approx. the thickness of the black of a knife and then cut it into strips about 4 cm wide.

Place it on the kitchen tool called Spagatkrapfenzange, reverse the tool and immerse it in hot fat (oil or shortening). Fry for 3 minutes then turn the tool over and fry the other side for approx. 2 minutes.

When this confectionery has reached a golden-brown colour, take out the tool and let the Spagatkrapfen fall out onto a tray lined with kitchen towels.

When they are still hot roll them in a bowl filled with the sugar, cinnamon, vanilla mixture.


  • Fill with whipped cream and garnish with cranberry preserve.