Name: Danish Pastry
Yield: Makes 24 pastries
Cuisine: Austrian
Ingredients: 1 teaspoon water; Swedish pearl sugar; ¾ cup whole milk; 3 to 3½ cups all-purpose flour; ¼ cup sugar; ¼ cup warm water (105° to 115° F.); 1 large egg white; 3 tablespoons sugar; 1 can (8 ounces) almond paste; 1 large egg, beaten; 1 pkg (8 ounces) cream cheese, softened; 1 cup cold unsalted butter; 1 (¼ ounce) pkg active dry yeast; 1½ teaspoons salt; 3 tablespoons unsalted butter; 2 to 4 tablespoons sugar; 1 teaspoon vanilla; ¼ teaspoon salt

Preparation info

Makes
24
pastries

Difficulty
Easy

Appears in

Scandinavian Classic Baking

By Pat Sinclair

Published 2011

About

In Denmark, these pastries are called “Weinerbrod” or Vienna bread. About 100 years ago when the bakers in Copenhagen went on strike for better wages, Austrian and German bakers were brought to Denmark to replace them. Their Viennese method of folding butter into pastry dough forming many layers was adopted and improved by the Danish bakers when they returned and Danish pastry is now famous throughout the world.