Danish Pastry

One of the many versions of the Danish Wienerbrod, adapted from the recipe of my friend Jutte from a village in Jylland.

I have tried to make this Danish closer in texture to the true Danish Wienerbrod by using a small amount of bread flour, since Danish home-style flour is somewhat harder than ours. Danish must be proofed in the refrigerator to prevent the pastries from rising to enormous sizes and from losing traces of the layers you created in it when “turning” i