Description of a Danish Pastry
Danish pastry is a sweet pastry made from yeast dough rolled with butter in
many layers, baked in many shapes and frequently filled with pastry cream,
preserves, nuts, cheese or custard.
many layers, baked in many shapes and frequently filled with pastry cream,
preserves, nuts, cheese or custard.
Danish pastries come in a variety of flavors, shapes, and sizes. You can fill or top them with cheese, berries, fruits, different kinds of nuts, and chocolate. Its common to glaze the pastry over with a powdered sugar frosting. As you can see, Danish pastry's can vary according to the baker.
The different kinds of Danish pastry's are:
Kamme—Meaning “Danish pastry comb,” kamme is the almond-flavored pastry
known as Bear Claws in America.
Frosnapper—A twisted pastry with poppy seeds and sesame seeds.
Tebirkes—A hollow pastry, slightly resembling a croissant, with marzipan
(almond paste) inside and topped with poppy seeds.
Spandauer—a round, flaky pastry with custard or raspberry jam in the center.
Snegle—Also called “snails,” snegle is a spiral pastry similar to a cinnamon
roll.
Kringle—A large, oval or pretzel-shaped pastry filled with nuts or fruit and topped with a sugar glaze.
Kanel-snegl—A cinnamon, kringle-like pastry made in smaller, round
pieces.
Kamme—Meaning “Danish pastry comb,” kamme is the almond-flavored pastry
known as Bear Claws in America.
Frosnapper—A twisted pastry with poppy seeds and sesame seeds.
Tebirkes—A hollow pastry, slightly resembling a croissant, with marzipan
(almond paste) inside and topped with poppy seeds.
Spandauer—a round, flaky pastry with custard or raspberry jam in the center.
Snegle—Also called “snails,” snegle is a spiral pastry similar to a cinnamon
roll.
Kringle—A large, oval or pretzel-shaped pastry filled with nuts or fruit and topped with a sugar glaze.
Kanel-snegl—A cinnamon, kringle-like pastry made in smaller, round
pieces.