Exploring Danish Pastries: Beyond the Classic Danish Speedway

While many of us associate Danish pastries with those flaky, cream-filled delights, the term is a bit of a misnomer. Wienerbrd, or Viennese bread, is often what people are referring to, especially in American bakeries. However, the Danish pastry scene goes far beyond the classic—and the actual local varieties are quite different from their counterparts.

The Controversy: Wienerbrd vs. Danish Pastries

While Danish pastries are a beloved treat globally, the term lsquo;Wienerbrdrsquo; actually doesn’t quite hold up in Denmark. According to local lore, in the 1800s, there was a significant strike among Danish bakers. Responding to the situation, employers imported workers from Vienna, and consequently, the Viennese bread-making techniques came to Denmark. It’s not that Danish bakers were unfamiliar with the concept, but the term lsquo;Wienerbrdrsquo; became more prevalent.

Notable Danish Pastries

Spandauer - A Sweet Twist on Tradition

Some of the most notable Danish pastries include the Spandauer. These are either filled with raspberry preserve or vanilla custard. The Spandauer is a significant treat, often shared among 4-6 people. The custard and almond marzipan filling, combined with chopped almonds on top, create a delightful contrast of textures and flavors.

Chokolade Bolle - A Chocolate Bun for Chocolate Lovers

The Chokolade Bolle, a chocolate bun, is another favorite. These are particularly enjoyed by those with a sweet tooth. Despite their name, these buns are not the traditional American chocolate croissant. They offer a unique, perhaps more approachable, chocolate flavor for the Danish palette.

Tea Poppy Danish - A Sweet Poppy-Seed Delight

A unique Danish treat is the Tea Poppy Danish. This hollow pastry has a smear of marzipan inside and poppy seeds on top. It can be opened and augmented with butter, Nutella, or even cheese. This variety is particularly delightful when paired with a warm cup of tea, making it a timeless favorite among tea lovers.

Other Notable Danish Pastries

Hanekam Roster's Comb - Almond Delight

The Hanekam Roster, also known as lsquo;Rosterrsquo;, is a delight for almond lovers. This pastry is filled with almond marzipan and referred to as a comb due to its design. Specific to Danish pastries, the combination of these ingredients creates a memorable and unique flavor profile.

Rosenbrd - A Sweet and Frosty Bready Delight

The Rosenbrd, or Rose Bread, is more akin to a sweet, frosted bread. Often served alongside coffee, it is a popular choice for breakfast or a late afternoon snack. The frosting, or glasur, gives it a light, sweet finish that complements its delicate bread dough.

Wienerkringle - A Generous Share-able Treat

Another classic is the Wienerkringle. While it is considered one of the larger Danish pastries, it’s not as common as the Rose or Spandauer, but it’s still worth exploring. Filled with vanilla custard and almond marzipan, it often has chopped almonds on top, making it a generous treat for sharing among 4-6 people.

Kanel Snegl - Danish Cinnamon “Snail”

Kanel Snegl, or Cinnamon Roll, is the Danish version of the American cinnamon roll. As the name suggests, it comes in a long, snail-like form. Outside of the U.S., these are often referred to as cinnamon rolls or French cinnamon rolls, which highlights their versatility in different cultures.

Franske Vafler and Friske Snegle - French Influences

Franske Vafler (French Waffles) and Friske Snegle (French Cinnamon Snails) are variations that showcase French influences. These pastries blend French and Danish techniques to create a unique, decadent dessert experience. Often, these are available year-round, although they may be more prevalent during special events or festive occasions.

A Decadent Twist: Fastelavns Boller

Lastly, Fastelavns Boller, often sold as lsquo;Snapping Flog, are a unique Danish treat. Named lsquo;the evening before Lent,rsquo; these pastries are celebrated during the pre-Lenten carnival in Denmark. Due to their rich and indulgent nature, they are typically sold about 2 weeks before the festival and are a significant indulgence before the next 40 days of Lent. They are filled with fruit preserves, whipped cream, and vanilla custard, making them a decadent and delightful treat.

While the typical American lsquo;Danish pastryrsquo; is a testament to American culinary creativity, the true Danish pastries offer a much wider variety of flavors, textures, and histories. Understanding these differences can enrich your appreciation of these delightful treats, both for the palate and the cultural context in which they were created.