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Danish Pastries

Made using a yeasted pastry similar to croissants or puff pastry. The dough is rolled and folded several times to produce layers of flaky dough, which are then shaped and filled with either fruit, cream cheese, custard, almond paste or jam. They may be served warm or cold and are often eaten at breakfast. It is thought that they were developed by Viennese bakers, recruited to work in Denmark in the 1860s. The Danes call Danish pastries ‘Vienna breads’.

Special Note

Also known as — Danish