Danish pastry
A typical Spandauer-type Danish with apple filling and glazing | |
| Alternative names | wienerbrød (Danish) Kopenhagener Plunder, Dänischer Plunder (Austrian German) |
|---|---|
| Type | sweet bread |
| Place of origin | Denmark Austria |
| Main ingredients | wheat flour, butter, milk, eggs, yeast |
A Danish pastry (sometimes shortened to danish; Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ], lit. 'Viennese bread') is a multilayered, laminated sweet pastry in the viennoiserie tradition. Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.
It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The Danish recipe is however different from the Viennese one and has since developed into a Danish specialty. The origin of the pastry itself is also not clear.
Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world.