Danish pastry in Danish “wienerbrød”, the name literally means Viennese bread, but it has so much in common with bread that it is… also baked.
However, this term covers several types of sweet pastries, all based on the pastry dough. The Viennese dough came to Denmark with bakers from Vienna in the 1850s.
Danish pastry includes many types of cakes, sometimes typical of individual regions of Denmark. In Copenhagen, the most popular are:
Spandauere, the butter-baked with vanilla cream and fruit jam, It is typically eaten for breakfast, but is also often eaten for afternoon coffee.
The name refers to the district of Spandau in Berlin. In this district in the years 1876-1987 was a famous / infamous prison with the same name.
Tebirkes is a piece of Danish breakfast bread of the pastry type. Smeared with beaten egg and sugar and sprinkled with birches. They are also available with a special cream filling called remonce (description below⬇️). Remonce gives an almost caramel-like consistency.
TIP! – Tebirkes are not as sweet as the others-
Kanelsnegle- Cinnamon Snails- (Cinnamon Rolls) Danish pastry filled with brown sugar, cinnamon and marzipan.
Croissants, made from many layers of yeast-raised dough with or without chocolate filling. Sometimes patisseries also offer butter cake crosssaints, which are usually smaller and do not have the characteristic layers when cut.
Remonce is a cake-filling paste used in various traditional Danish pastries. It is made by creaming softened butter with sugar, and is sometimes flavoured with cinnamon (e.g. in cinnamon snails), cardamom, custard, marzipan, or almond paste. Remonce is a Danish word and invention. In the English language it has been referred to as “Lord Mayor filling”.
Being in Copenhagen, you should definitely try them.
For those who like to make their food, I warn you that the dough for danish pastry is not the easiest to prepare, because it contains as many as 27 layers …
Note that not all cookies in the Copenhagen pastry shop are wienerbrød danish pastry, only those made from dough with 27 layers!
Tarts, donuts, cakes are not Danish pastry, although in some confectioneries they are described as such.
If I had to indicate what food is recommended to tourists, people living in Copenhagen really eat, sometimes every day, and certainly when they celebrate it would be danish pastry.
