Take a bite out of the world of Danish pastries (2024)

FAQs

What is the famous Danish pastry called? ›

Specifically, the famous Danish pastry wienerbrød was first developed by Austrian bakers who immigrated to Denmark during a worker's strike. Other European desserts, such as profiteroles and riz à l'impératrice, have inspired the development of Danish desserts.

There's more than one type of 'Danish' in Denmark – and to make things even more confusing, we call them wienerbrød or Viennese bread, as the inspiration for them came from a trip a Danish baker took to Vienna back in the 19th century.

In Danish, Norwegian, and Swedish, the term for Danish pastry is wienerbrød (or wienerbröd), meaning "Viennese bread".

Vínarbrauð has nothing in common with bread but is a puff pastry with a layer of vanilla pudding and/or chocolate or pink crème. It often comes in flat, long pieces and is therefore a popular treat to share with co-workers.

To this day, pastries inspired by these "suitcase bakers" are known as Kopenhagener Geback (Copenhagen-style pastries) in Germany, Kopenhageners in Austria, and, of course, simply Danish in most of North America and Great Britain.

Croissants and Danish pastries are both multilayered and laminated. Like brioche, Danish pastries contain eggs, which is one of the main differences between these pastries and croissants. Danish pastries contain eggs because the dough needs to be sturdier in order to add fillings.

With hej, you're always on the safe side in Denmark. Pronounced just like “hi” in English, this is the simplest and most common way to greet someone in Danish.

The people of Denmark are known as Danes. They are Nordic Scandinavians, many of which are blond, blue-eyed, and tall. In the southern part of the country, some people have German ancestry.

Typical Danish breakfast is bread (white or rye bread) with cream or soft cheese, sausage, cured cold meat or jam with coffee or tea. Among popular breakfast dishes are also cereals and porridge. One of the most interesting things and a very traditional Danish food you can eat in Copenhagen is øllebrød.

Danish pastry was brought to the United States by Danish immigrants. Lauritz C. Klitteng of Læsø popularized "Danish pastry" in the US around 1915–1920. According to Klitteng, he made Danish pastry for the wedding of President Woodrow Wilson in December 1915.

What did the Danish invent? ›

The battle-axe. The hair comb. The long boat. Denmark's Vikings, while known mostly for their bloody conquests, were also clever innovators.

These Austrian bakers introduced their method of laminating dough with butter, which creates the flaky, layered textures now synonymous with Danish pastries. They also brought their unique flavor combinations and fillings, such as custards, jams, and cream cheese.

Traditional Danish pastries

In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in the 1840s by Austrian bakers.

Danish pastry, also know as Danish, is a multilayered, laminated sweet pastry in the 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.

Quite distinctive from puff pastry which is lighter and flakier in texture, a Danish, which also contains egg in its batter, is denser, fluffier and more bread-like, having a texture that is in between a croissant and a brioche.

Our Copenhagen pastry is made in the traditional dutch style. A layer of puff pastry, custard and raisins topped with an all butter danish and filled with our own almond filling. Icing on top.

Koláč (Kolach)

Probably the most famous representative of Czech bakeries. Traditional koláč is always round in shape, with various fillings in the middle, most often poppy seed, Tvaroh cheese, or plum butter.

The latter is also known as "onsdagssnegle" (Wednesday snails/cinnamon roll), which is such a popular pastry that the bakery sells no less than 4000 of them every Wednesday.