The epitome of a cozy Sunday breakfast in Denmark is a crispy sweet treat known as Danish pastry. It is made with laminated dough, where the dough is repeatedly covered with butter and folded over itself. The result is a creation that is quite similar to puff pastry.
The dough is shaped into different forms and filled with flavorful, creamy fillings. Traditional fruit fillings such as apple and raspberry, vanilla custard, and almond paste are Danish favorites, but due to its popularity, the fillings are usually region-specific.
MOST ICONIC Wienerbrød
View more
MAIN INGREDIENTS
Tebirkes is a traditional pastry originating from Denmark. The pastry is usually made with a combination of milk, sugar, salt, flour, yeast, eggs, butter, marzipan, and poppy seeds. The marzipan, sugar, and butter are beaten until smooth. The dough is rolled out and topped with marzipan butter, then folded over and left to double in size.
The pastry is brushed with egg wash and topped with poppy seeds before it's baked until golden brown. The crunchy and slightly nutty tebirkes are served warm or at room temperature.
Onsdagssnegl (roughly translated as "Wednesday snail") is a special cinnamon roll that is made and sold at bakeries in Copenhagen, with those at Sankt Peders bakery being the most iconic. Every Wednesday, bakeries make these large, delicious cinnamon rolls, and they have become a popular treat among locals and tourists alike.
The tradition has become so well-loved that people often line up outside bakeries on Wednesdays to make sure they get one of these coveted pastries.
MAIN INGREDIENTS
These delicious mini-tarts consist of a puff pastry shell that is filled with a creamy combination of chicken and asparagus. Dating back to the beginning of the 20th century, this Danish classic is usually enjoyed as an appetizer, a light main course, or a part of a festive buffet table.
These tartlets sometimes include various vegetables and can be served either lukewarm or well chilled.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.