Buchteln is one of the classic contributions of "Bohemian cuisine" to Viennese cuisine and has been known in Vienna probably since the Biedermeier period (1815 to 1848). Back then, cooks first made this pastry from dark, coarsely ground rye flour, later from wheat flour. It could be improved if the pastries were designed as dough fillings and prepared their filling, the ingredients of which came from local products. Mainly fruit fillings from apricots and plums were used. Source: info.bml.gv.at