Shapes are numerous, including circles with filling in the middle (known in Denmark as Spandauers), figure-eights, spirals (known as snails), and the pretzel-like kringles.[15][16]. According to Klitteng, he made Danish pastry for the wedding of President Woodrow Wilson in December 1915. To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Klitteng toured the world to promote his product and was featured in such 1920s periodicals as the National Baker, the Bakers' Helper, and the Bakers' Weekly. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world. Each time you roll, fold, and roll again, you're creating more and thinner layers of butter — 128 layers, if you do the four "turns" indicated in the directions. Peel, core and slice 1 cooking (green) apple and place in a pan with 1 tablespoon (15 ml) of water. Citation from the Saveur article: [There are hundreds of types of Danish pastry, but all—from the chokoladebolle, topped with chocolate, to the spandauer, filled with vanilla custard or marmalade, or the wienerbrødhorn, infused with marzipan and sprinkled with hazelnuts—are made of crisp layers of paper-thin dough, prepared and baked according to strict rules. When the pastry is cooked and cooled, spoon or pipe some prepared confectioner's custard in the center and brush with glace icing. Custard ingredients: [18] The Association of Iranian Confectionery Manufacturing designated "Roses of the Prophet Muhammad" as the new name for danishes made in the country as of 15 February 2006, although compliance with the proposed name in bakeries was mixed and short-lived. A Danish pastry, sometimes shortened to just Danish (especially in American English), is a multilayered, laminated sweet pastry in the viennoiserie tradition. ], "The patsies whose favourite pastries aren't really Danish", "Wienerbröd vanilj delbakad dafgård - Torebrings.se", "De danske kager er en fantastisk historie", Danish pastry - base recipe - Danish pastry bar, https://en.wikipedia.org/w/index.php?title=Danish_pastry&oldid=979390341, Articles with unsourced statements from July 2014, Articles containing Persian-language text, Creative Commons Attribution-ShareAlike License, Cauvain, Stanley & Young, Linda S. (2007), This page was last edited on 20 September 2020, at 13:21. "Roses of Muhammad" (Persian: گل محمدی‎ "gole mohammadi", literally: Muhammed flower) is a traditional Persian synonym for a variety of pink rose flowering shrub.

A slice of a kringle with remonce, a type of Danish pastry common in Denmark. Danish Pastry with Custard Filling Recipe: Dough Ingredients: 14 ounces of flour 1/4 cup of sugar 1 teaspoon of dry yeast 1/2 teaspoon of salt 4 tablespoons of soften butter 1 egg 6 ounces of milk 12 ounces of butter egg wash Optional fruit: blueberries, strawberries, blackberries. Several types of Danish pastry in a bakery in Denmark. This recipe for Danish pastry can be used for a choice of fillings - savoury cheese and mushroom or sweet apple and chocolate. This development resulted in what is now known as the Danish pastry. [1], Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. Argentine facturas with dulce de membrillo, Danish pastry was brought to the United States by Danish immigrants. Butter is the traditional fat used in Danish pastry,[5] but in industrial production, less expensive fats are often used, such as hydrogenated sunflower oil.

Mr. Gertner began serving the pastry in his restaurant and it immediately was a success.". Due to such novelties the Danes called the pastry "wienerbrød" (Vienna bread) and, as mentioned, that name is still in use in Northern Europe today. [3][4] If necessary, the dough is chilled between foldings to ease handling. [10] The same etymology is also the origin of the Finnish viineri. The process of rolling, buttering, folding, and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.[4]. Klitteng briefly had his own Danish Culinary Studio at 146 Fifth Avenue in New York City.[17]. Traditional Danish pastry dough takes a long time, so this recipe uses a shortcut that produces buttery, flaky pastries with a sweetened cream cheese filling. Cover the pan and cook over a gentle heat until the apple is soft. At brunch, you can guarantee I'll have a stack of French toast, waffles or pancakes, plus fruit, and probably a pastry… During the Jyllands-Posten Muhammad cartoons controversy in 2006, several religious Iranian groups advocated changing the name of the highly popular Danish (Shriniye Danmarki), given its name association with the source country of the offending cartoons.

Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. A Danish pastry, sometimes shortened to just Danish (especially in American English), is a multilayered, laminated sweet pastry in the viennoiserie tradition. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. Cut each square of The Austrian pastry of Plundergebäck soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example.

That's what gives Danish pastry its flaky layers. At that time, almost all baked goods in Denmark were given exotic names. In Danish, Norwegian, and Swedish, the term for Danish pastry is wienerbrød (or wienerbröd), meaning "Viennese bread". In Vienna, the Danish pastry is called Kopenhagener Plunder, referring to Copenhagen, or Dänischer Plunder.