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Wienerbrød — "Danish" Pastry

Wienerbrød

Specialised

Laminated yeast dough with butter folded through it, filled with remonce, custard, jam, marzipan or nuts, and iced: spandauer, kanelsnegl, frøsnapper, tebirkes, kringle. ⚠ THE NAME RECORDS ITS OWN HISTORY. Danes call it VIENNA BREAD because the technique came with Austrian bakers brought in during the bakers’ strike of 1850; the Danes then changed it, adding egg and more butter, and exported the result under the name "Danish". A pastry sold as a "Danish" abroad is frequently not wienerbrød at all, and the two are not merged here.

Atlas — where and when

Communities and languages

Languages: Danish, German

What is recorded

  • Laminated yeast pastry came to Denmark with Austrian bakers hired during the 1850 bakers’ strike, which is why the Danish name is wienerbrød — Vienna bread. Danish bakers then altered the dough. Pastries sold as "Danish" outside Denmark are frequently a different product and are not treated as the same dish. documented

Related foodways

This foodway relates to

  • originates from Austrian Cuisine documented

    Brought by Austrian bakers during the 1850 bakers’ strike and then changed in Denmark; the Danish name still says Vienna.

Recipes

No recipes are filed under this cuisine yet.