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Danish Pastry - from Austria to Denmark - what of it do you like?
I have often wondered why German-Austrian things are called "Danish Pastry".
Now I know.
And 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
Danish pastry - Wikipedia
en.wikipedia.org
I have often wondered why German-Austrian things are called "Danish Pastry".
Now I know.
And what of it do you like?