Danish pastry (Wienerbrød)
(Danish pastry, Wienerbröd, Viennese bread, Viineri, Facturas, Kopenhagener plunder, Dänischer plunder)
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.
For example, cinnamon is more favored during the winter season, while readily available fresh fruit is occasionally incorporated into Danish pastry during the warmer months. The pastry is often decorated with almond flakes or lemon drizzle, which contribute to a more sophisticated look and provide more interesting flavors and textures. Read more
It is believed that Danish pastry was created by Austrian bakers who were hired in Denmark during the bakers' strike in 1850, and they brought a tradition of preparing laminated dough to the country. They modified the recipe by adding more butter to create what is today known as Danish pastry.
However, in Denmark, Sweden, and Norway it is referred to as wienerbrød, originating from the name Viennese bread, and in Vienna, it is often called Kopenhagener plunder. Today, this pastry is an internationally recognized baked product that is found in many European countries and both North and South America.
With intricate designs and a variety of flavors, it represents a staple pastry of every bakery and a favorite sweet breakfast of many people.
Recipe variations
Danish Pastry Braid
READY IN 1h 30minThe following recipe gives instructions on how to prepare a traditional Danish pastry braid, with the typical remonce filling made with marzipan or almonds. Alternatively, you can use various kinds of jam, such as raspberry, strawberry, and blueberry, instead.
Spandauer
READY IN 1h 30minThe following recipe gives instructions on how to prepare spandauer, a round Danish pastry with a filling in the middle. It has instructions on how to prepare the puff pastry from scratch and yields 24 pastries, half of which are topped with vanilla custard and half with jam.
Frøsnapper
READY IN 1h 20minThe following recipe gives instructions on how to prepare frøsnapper, sesame-and-poppy-seed pastry twists filled with a buttery spread. Steps for all the components, including for the yeasted puff pastry, are given in the recipe.
Chokoladebolle & Tebirkes
READY IN 1h 10minThe following is a two-in-one recipe since it instructs how to prepare both the chokoladebolle and tebirkes pastry. Both are made with yeasted, laminated dough, but one is filled with chocolate (chokoladebolle ), and the other is shaped into squares and sprinkled with poppy seeds (tebirkes). In case you’d like to make only the chocolate-filled ones, double the amount of chocolate.
Kanelsnegle
READY IN 1h 18minThe following recipe shows how to prepare Danish cinnamon rolls kanelsnegle. However, another Danish pastry called direktørsnegl is quite similar; the only difference is that these rolls are drizzled with chocolate, not a white, heavy-cream-and-sugar glaze as the case with kanelsnegle. Of course, yeasted and laminated dough is the way to go, and the rolls are filled with a remonce filling seasoned with cinnamon. To finish, a rich and thick white glaze is poured over the rolls once baked.
Danish pastry (Wienerbrød) Authentic recipe
The following recipe gives instructions on how to prepare a traditional Danish pastry braid, with the typical remonce filling made with marzipan or almonds. Alternatively, you can use various kinds of jam, such as raspberry, strawberry, and blueberry, instead.
WHERE TO EAT The best Danish pastry (Wienerbrød) in the world (according to food experts)
