"Let's get started with the shocking fact that Danish pastries are not actually Danish. In Denmark they're called wienerbrd (Viennese bread) and made using a laminated dough technique that originated in Vienna. There's also no such thing as a Danish in Denmark there are so many different types of pastry that the word loses meaning. What we know as a Danish is a spandauer a round pastry with a folded border and a circle of yellowy custard in the middle."
"I'm also clear on what constitutes a good one: it should have a crisp outer circle and a squidgier middle, which Danes regard as the best bit, and should taste of cinnamon and sugar. With a steady stream of often international pastry chefs leaving the city's high-end restaurants to open their own bakeries, new outlets are popping up nearly every day. There's a low-key fight going on between old and new, but in this Instagram age it's not a fair one."
Denmark features iconic dishes like open sandwiches, meatballs and crispy pork belly, yet pastries remain a culinary emblem. Danish pastries are called wienerbrød (Viennese bread) and use a laminated dough technique from Vienna. Many distinct pastry types exist: spandauer (round pastry with custard), tebirkes (folded pastry with marzipan-style centre and poppy seeds), frsnapper (twist with poppy seeds) and snegl (cinnamon swirl). A well-made snegl has a crisp outer circle and a squidgier middle and tastes of cinnamon and sugar. New bakeries opened by international chefs compete with traditional shops marked by the golden kringle, amid strong Instagram influence.
Read at www.theguardian.com
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