Danish pastry

Spandauer med creme

Cinnamon danish in Copenhagen

Kringle (6868378753)

Danish pastry

Pecan and Maple Danish

Factura membrillo

Danish pastry is a type of laminated dough pastry that originated in Denmark. It is known for its rich, buttery, and flaky texture, which is achieved through a process of layering dough and butter. Danish pastries are often filled with various sweet fillings such as fruit preserves, custard, almond paste, or chocolate.

History[edit | edit source]

The history of Danish pastry dates back to the 19th century. It is believed that the pastry was brought to Denmark by Austrian bakers who were hired during a labor strike in Copenhagen in 1850. The Danish bakers adapted the recipe, adding their own touches, and the pastry became known as "wienerbrød" (Viennese bread) in Denmark.

Ingredients[edit | edit source]

The main ingredients of Danish pastry include:

Preparation[edit | edit source]

The preparation of Danish pastry involves several steps: 1. Dough Preparation: The dough is made by mixing flour, milk, eggs, yeast, sugar, and salt. 2. Lamination: The dough is rolled out and layered with butter. This process is repeated several times to create multiple layers. 3. Shaping and Filling: The laminated dough is cut into various shapes and filled with sweet fillings. 4. Proofing: The shaped pastries are allowed to rise. 5. Baking: The pastries are baked until golden brown.

Varieties[edit | edit source]

There are many varieties of Danish pastries, including:

Spandauer: A round pastry with a dollop of custard or jam in the center.
Kanelstang: A cinnamon-flavored pastry.
Frøsnapper: A twisted pastry with poppy seeds.
Kringle: A pretzel-shaped pastry often filled with almond paste.

Cultural Significance[edit | edit source]

Danish pastries are a popular treat in Denmark and are often enjoyed with coffee. They have also become popular in many other countries, where they are commonly referred to simply as "Danish."