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Danish Pastry - from Austria to Denmark - what of it do you like?

Rumpel

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Danish Pastry - from Austria to Denmark - what of it do you like?

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. The Austrian pastry of Plundergebäck soon became popular in Denmark and 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. This development resulted in what is now known as the Danish pastry.[14][15]

One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique.[citation needed] 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.[16] At that time, almost all baked goods in Denmark were given exotic names


I have often wondered why German-Austrian things are called "Danish Pastry".
Now I know.

And what of it do you like?
 

Rumpel

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What she is showing here I know in Germany as a "Rosinenschnecke" - a raisin "snail". :)
 

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What she is showing here I know in Germany as a "Rosinenschnecke" - a raisin "snail". :)


We had apple strudel when we were in Austria. Wonderful.
We also had black forest cherry cake while driving through the black forest area of Germany.
I remember going to a bakery in Cologne. Yummy selection. There was so much, we had a hard time narrowing it down and choosing.

th

Black Forest Cherry Cake
 

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Rumpel

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Professional Baker Teaches You How To Make DANISH BRAID!
 

Rumpel

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Does everybody know what Danish Pastry is?
 

Rumpel

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And what on earth is Danish about it?
Nothing really.
It should be called "Austrian pastry".
 

Lisa

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Does everybody know what Danish Pastry is?
I've made it a few times. Its easy to do when the weather is cool. I tend to fill the pastries with apples and cranberries or cream cheese.

This recipe is very predictable and forgiving.
 

Rumpel

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I've made it a few times. Its easy to do when the weather is cool. I tend to fill the pastries with apples and cranberries or cream cheese.
Have you also made a Rosinen-Schnecke once yourself? :)
 

Lisa

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Have you also made a Rosinen-Schnecke once yourself? :)
I hate raisins and omit them in everthing but fruitcake/stollen.
 

Rumpel

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I hate raisins and omit them in everthing but fruitcake/stollen.
A pity - I love raisins.
But I know that there are many who do not love them.
 

Rumpel

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Raisins are not essential to those Schnecken.
One can also have "Schnecken-Nudeln" without raisins.

In Alsace and also elsewhere in France they are known as "Schneck".
I was quite surprised when I saw this German word in a bakery in Brittany once.
 

Lisa

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Raisins are not essential to those Schnecken.
One can also have "Schnecken-Nudeln" without raisins.

In Alsace and also elsewhere in France they are known as "Schneck".
I was quite surprised when I saw this German word in a bakery in Brittany once.
 

Rumpel

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