Krapfen is a general term encompassing all individual round pastries, whether fried or baked. A Spritz is a squirt; the term refers to the act of using a pastry bag to pipe something out. So these are round piped pastries. They’re quite delicate and an old Viennese specialty, available in some of the city’s finest coffeehouses. Spritzkrapfen are meant to be eaten as soon as they are fried, so plan on preparing them for a casual occasion when leaving the table to fry them won’t be bothersome. For this reason they’re probably best suited to being prepared as a snack, rather than as a full-scale dessert.
Serve the spritzkrapfen as soon as possible after they are fried, while they are still warm.
As with a soufflé, you have only one opportunity to eat these. If left to cool, they will become heavy and greasy in just a few hours.
Yield : About twenty-four 3-inch round fritters