Danish pastry

From WikiMD's Wellnesspedia

Danish pastry or Danish (Danish: dansk wienerbrød, literally 'Danish Vienna bread') is a multilayered, laminated sweet pastry in the Viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty. Like other Viennoiserie pastries, such as croissants, they are a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.

History[edit | edit source]

Danish pastries were brought to Denmark by Austrian bakers, particularly from Vienna, in the 1850s when Danish pastry workers went on strike, and the Austrian bakers were hired to work in the Danish bakeries, where they introduced the pastry.

Preparation[edit | edit source]

Danish pastries are made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine. A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating a layered effect. The process of rolling, buttering, folding and chilling is repeated multiple times to create a dough that is fluffy, buttery, and flaky.

Varieties[edit | edit source]

There are many varieties of Danish pastries, such as a ring-shaped pastry filled with fruits or nuts known as Spandauer, a twisted stick, or a snail-shaped spiral filled with remonce or marzipan and raisins known as Snegl, and a square-shaped pastry filled with remonce, marzipan and poppy seeds known as Frøsnapper.

In popular culture[edit | edit source]

Danish pastries have a significant presence in popular culture, particularly in the United States where they are often consumed for breakfast or dessert. They are frequently referenced in television shows, films, and books.

See also[edit | edit source]

References[edit | edit source]

External links[edit | edit source]

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