In the chaos of 1943–1944, a young Viennese pastry cook named Franz Ziegler found himself fleeing the horrors of World War II in Europe. His ship, diverted during Pacific operations, unexpectedly brought him to the shores of Boralani.Instead of continuing onward, Franz chose to stay. He married a local woman from Nalikai, settled into island life, and in the late 1940s opened Ziegler’s Kaffeehaus — a small Viennese-style café near the harbor. For a generation, it became a beloved gathering place for sailors, planters, traders, and local families. The aroma of fresh pastries, strong coffee, and hearty stews mixed with the salt air and trade winds. Though the Kaffeehaus closed in the 1970s, a handful of Herr Ziegler’s recipes survived through his daughter and grandchildren.
These dishes — lovingly adapted with Boralani ingredients — are still quietly passed around in island kitchens and occasionally appear as specials at Koromā Bar & Grill.
“In Vienna we had apples. Here in Boralani, the good Lord gave us pineapple and mango. The strudel still sings.” — Herr Franz Ziegler (as told by his granddaughter)
One of the few recipes that survived from Ziegler’s Kaffeehaus, this tropical version of the classic Viennese Apfelstrudel has been a Boralani favorite for generations. Buttery, flaky pastry wrapped around sweet, spiced island fruits and coconut — perfect with a cup of strong coffee or after a plate of grilled skewers.
Koromā Bar & Grill serves Ziegler’s Boralani Strudel on weekends and holidays.
Serves 6–8
Prep time: 30 minutes
Bake time: 35–40 minutes
What You’ll Need:
- 1 package (about 10–12 sheets) phyllo dough, thawed
- ½ cup (115g) unsalted butter, melted (or coconut oil for a more island touch)
- 3 cups mixed tropical fruit: diced fresh pineapple, ripe mango, and papaya (about 1 of each)
- ½ cup sweetened shredded coconut (or fresh grated coconut)
- ⅓ cup brown sugar or palm sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup raisins or chopped dried papaya (optional)
- Zest and juice of 1 lime
- ½ cup breadcrumbs (toasted) or crushed plain biscuits
- Powdered sugar for dusting
- Whipped cream, coconut cream, or vanilla ice cream to serve
How We Make It:
Prepare the filling: In a bowl, gently mix the diced fruits, coconut, brown sugar, cinnamon, ginger, raisins (if using), lime zest, and lime juice. Let it sit for 10 minutes so the flavors meld. Drain any excess liquid.
Assemble the strudel: Preheat oven to 375°F (190°C). Lay a clean kitchen towel on the counter and place 4–5 sheets of phyllo on it, brushing each layer generously with melted butter. Sprinkle a thin layer of breadcrumbs on the last sheet. Spoon the fruit filling along one long edge, leaving a border. Fold in the sides, then roll it up using the towel to help. Place seam-side down on a parchment-lined baking sheet. Brush the top with more butter.
Bake: Bake for 35–40 minutes until golden brown and crisp.
Serve warm: Dust generously with powdered sugar. Slice and serve with coconut whipped cream or a scoop of ice cream.
Island Tips from the Koromā Kitchen:
Use very ripe mango and pineapple for natural sweetness — less sugar needed.
For a heartier version, Herr Ziegler sometimes added chopped macadamia nuts or toasted almonds when they were available from traders.
Make individual portions in smaller phyllo packets for easier serving at the bar.
Leftover strudel (rare!) is excellent lightly toasted for breakfast the next day.
Still the taste of old Boralani hospitality — a little bit of Vienna, a whole lot of the islands.
Looks delicious!