Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Danish pastry
 A typical Spandauer-type Danish with apple filling and glazing | |
| Type | Sweet bread |
|---|---|
| Place of origin | Denmark Austria |
| Main ingredients | Wheat flour, butter, milk, eggs, yeast. |
A Danish pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The Danish recipe is however different from the Viennese one and has since developed into a Danish specialty.
However, the origin of the pastry is not clear as it is called Kopenhagener in Austria and Wienerbrød in Denmark.[1]
Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.
Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world.[2]
- ^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-967733-7.
- ^ Alexis Kunsak (24 March 2016). "The patsies whose favourite pastries aren't really Danish". The Copenhagen Post. Archived from the original on March 31, 2015. Retrieved 7 November 2022.
Previous Page Next Page
