~639 cal · 8g protein · 84g carbs · 31g fat (estimated, per serving)
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Flaky glazed Danish pastries with custard
🇩🇰 Zealand (Copenhagen)
What the world calls a "Danish" the Danes call wienerbrød — "Viennese bread" — a buttery, laminated pastry brought by Austrian bakers and perfected in Denmark. Shaped into spirals and envelopes filled with custard (remonce) or jam and glazed, it is the classic morning pastry of Copenhagen cafés and bakeries.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 8 —
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4 cups flour (for the laminated dough)
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1.25 cups butter (for lamination)
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1 cup + 2 milk and egg (dough + wash)
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2 tsp yeast
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1/3 cup sugar
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1 cup custard or jam filling
Instructions
1
Make a yeasted dough, then laminate it with the butter through several folds, chilling between.
2
Roll out and cut into squares or strips.
3
Add custard or jam and shape into spirals or envelopes.
4
Proof, brush with egg wash (or plant milk), and bake at 400°F until deep gold.
5
Glaze while warm and serve with coffee.
Zealand tradition.
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🌏 While it simmers — know your destination
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Zealand (Copenhagen). Copenhagen lunch counters stacked with open sandwiches.
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Denmark. Where an open sandwich is taken very, very seriously.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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