What are Danish pastries?
WHAT ARE DANISH PASTRIES?
Danish pastry, also known as wienerbørd or simply just Danish. Wienerbrød is a multilayered, laminated sweet pastry with roots in viennoiserie tradition. This pastry type is named Danish because it originates from Denmark. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry.
WHERE DO DANISH PASTRIES COME FROM?
According to the Danish bakers’ union, the distinctive dough was created 350 years ago by Claudius Gelee, a French apprentice baker who forgot to add butter to the flour and tried to hide his mistake by folding lumps of it into the dough.
WHAT ARE DANISH PASTRIES CALLED IN DENMARK?
In Denmark, pastries are called "wienerbrød" and there are many different types of wienerbrød in Denmark. The most popular types must be either our Cinnamon Social™ or the Danish spandauer. It’s called wienerbrød in honor of the baker colleague from Vienna, who had taught the Danish bakers the lamination technique.
ARE DANISH PASTRIES ABROAD DIFFERENT FROM DANISH PASTRIES IN DENMARK?
There are many types of winerbrød around the world where some of the most known must be croissants, pies, macarons and the Danish. The main thing that separates the Danish pastries from the rest must be a mix between ingredients and the way they are made. A traditional danish must refer to what we danes call a spandauer and it comes in many shapes and forms, the only thing that stays the same is the way that the dough is made.
TYPICAL INGREDIENTS IN DANISH PASTRIES
It’s actually pretty easy to make a traditional danish pastry dough and
and it only requires a few ingredients. We have listed the ingredients you need to start a great dough. The hardest thing is the technique but with practice comes mastery.
- Milk
- Yeast
- Egg
- Sugar
- Flour
- Salt
- Danish butter or margarine
THE TRADITIONAL DOUGH IN DANISH PASTRIES
Traditional Danish pastry dough is in itself really just a yeast dough, where butter is rolled into the dough. 27 layers must be made and this is done by folding the dough over each other and rolling it together. When the dough is baked, the combination of butter and yeast will make the layers grow and thereby achieve the crispy airy pastries the Danes love so much.
THE TYPICAL FILLINGS IN DANISH PASTRIES
Vanilla, raspberry, cinnamon, chocolate and romance are just a small handful of the filling that are used in baked goods you can make from the same basic recipe for pastry dough.are just a small handful of the baked goods you can make from the same basic recipe for pastry dough.
WHEN DO DANES EAT PASTRIES?
In Denmark, pastry is not only seen as a breakfast product, but as an all-day product. Wienerbrød is eaten for breakfast, with the afternoon coffee and as a dessert for various events and family gatherings. The Danes will always find a reason to eat pastries regardless of the time.
THE 10 BEST DANISH PASTRIES YOU SHOULD TRY
(link to the other article optimized for “danish pastries”)
The traditional Danish pastry is highly recognized work in Denmark and it's almost a whole culture of itself. We have here collected some of the best danish pastries for you to try when you are in New York City.
Click here to read more. Maybe you will get tempted to try some for yourself.
TRY DANISH PASTRIES FROM OUR LOCAL BAKERIES IN NEW YORK
If you are in the neighborhood, then come visit our bakeries and coffee shops and order your pastries to go. All our staff is ready to welcome you inside and maybe you will get some inspiration to go with your pastries, maybe a coffee or something else to drink?
Click the button below to find a store near you.
HOW TO STORE DANISH PASTRIES?
Pastries are best stored in an airtight container at room temperature. It can be a cake tin lined with baking paper or any form for tupperware with a lit. This preserves the pastries delicious texture and you can secure your pastries further by placing a piece of baking paper between the can and lid.