Take a bite out of the world of Danish pastries (2024)
What to eat when. The Danish cake calendar
Pick a special occasion, and there’s a cake for it!
Birthdays: Time to eat a kagemand or kagekone (a cake baked in the shape of a man or woman) or, if you’re over the age of 10, a layer cake (a light sponge cake cut into lots of layers, with cream inbetween and berries on the top).
Christmas: Prepare yourself for a cake fest, with butter cookies, cinnamon and cardamom cookies, brunkager, small round vanilla biscuits called vaniljekranse and much more. The one thing they don’t eat is Christmas Cake – raisins do not feature in a typical Danish cake.
New Year’s Eve: At New Year it is traditional to eat kransekage, a tower of 18 of more ring-shaped layers made from almond, egg and sugar. Eaten as the clock strikes midnight (and after we've jumped into the New Year) it's served with a glass of bubbles to welcome the New Year.
February: Seven weeks before Easter, Denmark celebrates Fastelavn with a special type of cream-filled bun called fastelavnsboller that you’ll see everywhere in bakeries and supermarkets.
St. Bededag: On the fourth Friday after Easter, Denmark celebrates ‘Great Prayer Day’ by baking cardamom wheat buns called varme hveder. You can buy them everywhere or make them yourself– just be sure to eat them warm.
Summer: Danish strawberries are so full of flavour that it makes sense that summer is celebrated with a strawberry tart called jordbærkage, topped with fresh strawberries.
Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural products available on or near the family farm. As a result, a variety of brassicas, bread, fish, pork, and later potatoes, were eaten everywhere.
pastries include a snegl, a cinnamon roll-style pastry, a spandauer, a pastry with a dab of custard cream in the middle (you probably know this as a 'Danish pastry'), and a tebirkes, a pastry with remonce in the middle and poppy seeds all over the top.
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.
Ironically, in Denmark we Call Them Wienerbrød, named after the Austrian capitol of Vienna. And in Austria they Call it Kopenhagener Plunder after the Danish capitol og Copenhagen. Does Denmark make the best pastries in Europe?
Danes who began to migrate to the US and several European countries in the early 1900s they brought eventually introduced their famous pastry. As locals were not aware of the strike, Austrian bakers simply referred to the pastry as 'Danish' or 'Copenhagener'.
Can you keep a secret? Danish pastries are not really Danish! 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.
The Danish baking technique involves rolling out the yeast dough thinly, layering it with thin slices of butter, and folding and rolling several times to create many layers. This process allows the dough to become rich, buttery, airy, and tender when baked.
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 pastries were invented, by French bakers, in the 1700s. It is claimed that Claudius Gelee, a French apprentice baker, who forgot to add butter to the flour, folded flour lumps into the dough to make it look like butter was added.
First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't the case for puff pastry. This is the reason that after baking, puff pastries contain a more airy structure and a more crispy bite.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread"), smørbrød "butter bread" (Norwegian), or smörgås "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a ...
Smørrebrød is a Danish open-faced sandwich with a slice of rye bread, salted butter, and a variety of ingredients. The variant with potato is a classic which is especially tasty in June and July when the Danish potatoes grown in the open field are in season. It is also one of the only vegetarian variants of smørrebrød.
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, cottage cheese, or plum jam.
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.
In short, weinerbrød refers to a category of pastry rather than a single pastry, although occasionally individual pastries are referred to simply as weinerbrød. Today, Danishes or wienerbrød of all kinds are a must-try when visiting Copenhagen. The bakeries are packed with sweet smelling (and tasting) choices.
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