Be Jealous of My Cremekrapfen: Recommendation. The Cremekrapfen at Ströck are filled with, as the name would suggest, a delicious cream center. Usually, Krapfen are filled with apricot, which is one of the only Austrian obsessions that doesn’t float my boat. I find the sweetness of apricots to be mildly acrid. And since Krapfen are like an unsweetened jelly doughnut, by the time I acclimate my American taste buds to the more yeasty, almost savoury dough, the slimy, saccharin orange goop rears it’s ugly head. (blegh!)
Krapfen are traditional eats during the build-up to lent during Fasching. They are available, however, all year round, and the Cremekrapfen I had yesterday afternoon with black tea was just the sugar rush I needed before my linguistics lecture.