These light, small-sized Danish pancakes are prepared with a leavened egg batter that is poured and baked in specially designed hollowed pans. Even though they were initially prepared with apples – hence the name – today, they rarely appear in their original form and mostly incorporate ingredients such as vanilla, citrus zest, or cardamom.

Traditionally associated with Christmastime, these sweet treats are usually served dusted with powdered sugar or complemented with various fruit preserves.

Although the name æblekage can be translated as apple cake, this traditional Danish dessert is a sweet treat that has more in common with a trifle or a crumble. It consists of a creamy, cinnamon-spiced apple sauce that is layered between crispy breadcrumbs or crumbled cookies.

It is usually prepared and served in bowls or decorative glasses, while the top is often covered with a generous layer of whipped cream. Enjoyed throughout the year, æblekage is always served cold, and it is recommended to garnish it with various fruit preserves.

Drømmekage (lit. Dream cake) is a traditional cake originating from Hjallerup in Jutland. The cake is made with a combination of flour, sugar, butter, eggs, milk, baking powder, and vanilla. Once prepared, the smooth batter is placed in a baking tin and baked until golden brown.

It's then taken out of the oven and topped with a coconut-caramel topping consisting of butter, milk, brown sugar, and desiccated coconut. The cake is baked for ten more minutes, and it's left to cool before serving. It is believed that drømmekage dates back to 1960 when a woman named Jytte Andersen took part in a cake-baking competition that was organized by a large Danish food company. 

Traditionally prepared and enjoyed during Christmastime, the creamy risalamande is an uplifted, lighter version of the classic Danish rice pudding. While the already flavorful plain pudding is enjoyed on Christmas Eve, on the following day it is typically blended with whipped cream and almonds, then well chilled and served topped with a thick cherry sauce.

Ancient tradition suggests that one whole almond is placed inside the pudding, and whoever finds it earns a symbolic prize. Even though risalamande first appeared in the late 19th century, today it represents a valuable part of Danish Christmas tradition. 

Koldskål is a popular Danish buttermilk dessert that is also occasionally enjoyed as a creamy drink. Even though there are numerous regional varieties, most of them combine buttermilk with yogurt, sugar, lemon juice, vanilla essence, and eggs.

The dish is always served cold and it is mainly enjoyed as a refreshing summer treat. Although it can be eaten plain, it is traditionally complemented with crispy kammerjunkere cookies.

Brunsviger is a traditional cake originating from the island of Fyn (Funen) in Denmark. The cake is made with a combination of flour, butter, milk, sugar, and yeast, while the sugary topping consists of butter, brown sugar, and milk or heavy cream.

The dough is placed into a square pan, flattened, and left to rise. Indentations are made in the dough with the fingers, and the sugary topping is then poured across the dough. The cake is baked in the oven until golden, and it’s always left to cool down slightly before it’s cut into square shapes and served warm. 

Various types of Danish cookies are all united under the name småkager. This broad group incorporates traditional and modern varieties which differ in ingredients, shape, and consistency. Today, they are usually prepared with wheat flour and mostly incorporate ingredients such as chocolate, marzipan, dry fruits, different flavorings, and nuts.

Even though they are enjoyed all year round, they are an indispensable part of Christmas tradition in Denmark. Industrially produced varieties are usually sold in famous round tins which are traditionally gifted as a Christmas present.

Danish risengrød is a luscious and sweet rice pudding, an ancient dessert considered a luxurious and rare treat that is reserved for Christmas. It consists of short-grained rice cooked in a mixture of milk and water, with the addition of salt, and, occasionally, vanilla essence.

The rice is vigorously stirred until the dish turns into a thick and creamy pudding. The essential addition to a bowl of warm risengrød is a sprinkle of cinnamon sugar on top and a dollop of butter. Cinnamon, sugar, and butter uplift this simple dish and transform it into a fragrant and satisfying treat. 

Kammerjunker are popular Danish double-baked cookies. Made with wheat flour and butter, the dough is primarily rolled into a log and baked, then sliced and baked again until crispy. The cookies are usually small in size, typically flavored with cardamom, vanilla, and lemon zest.

Even though they can be eaten plain, they are usually enjoyed alongside koldskål, a creamy and refreshing buttermilk dessert.