Danish Pastry

•Is a multilayered, laminated

sweet pastry in the
viennoiserie tradition.

Type
•Sweet bread
Place of origin
•Austria and Denmark
Main ingredients
•Wheat flour, butter, milk,
eggs, yeast.
•Danish pastry is 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 27 layers.
• The origin of the Danish
pastry is often ascribed to a
strike amongst bakery workers
in Denmark in 1850. The strike
caused bakery owners to hire
workers from abroad, among
them several Austrian bakers,
who brought along new baking
traditions and pastry recipes.
After the labour disputes
ended, Danish bakers adopted
the Austrian recipes, adjusting
them to their own liking and
traditions by increasing the
amount of egg and fat for
example.
• One of the baking
techniques and traditions
that the Austrian bakers
brought with them was
the Viennese lamination
technique. Due to such
novelties the Danes called
the pastry "wienerbrød"
(Vienna bread) and, as
mentioned, that name is
still in use in Northern
Europe today.
•Danish pastries as consumed in Denmark have different
shapes and names. Some are topped with chocolate,
pearl sugar, glacé icing, and/or slivered nuts and they
may be stuffed with a variety of ingredients such as jam
or preserves (usually apple or prune), remonce,
marzipan, and/or custard. Shapes are numerous,
including circles with filling in the middle (known in
Denmark as Spandauers), figure-eights, spirals (known
as snails), and the pretzel-like kringles.