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
What she is showing here I know in Germany as a "Rosinenschnecke" - a raisin "snail".
I can imagine!I remember going to a bakery in Cologne. Yummy selection. There was so much, we had a hard time narrowing it down and choosing.
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.Does everybody know what Danish Pastry is?
Have you also made a Rosinen-Schnecke once yourself?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.
I hate raisins and omit them in everthing but fruitcake/stollen.Have you also made a Rosinen-Schnecke once yourself?
A pity - I love raisins.I hate raisins and omit them in everthing but fruitcake/stollen.
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.
Schnecken (Sticky German Cinnamon Buns) Recipe - Food.com
Schnecken means “snails,” which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinwww.food.com
These are just drop-dead good!
Some love raisins.I hate raisins and omit them in everthing but fruitcake/stollen.
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