Winerbrd Traditional Danish Pastry Danish food blog Mitzie Mee

Winerbrd  Traditional Danish Pastry  Danish food blog  Mitzie Mee

Frsnapper are sort of a random Danish pastry, and unless youve been to a bakery in Denmark, its unlikely that youve seen one. Theyre basically a twisted version of tebirkes, with poppy and sesame seeds on top and a butter and sugar filling in the middle. The shape makes them almost extra crispy, if that makes sense. The word frsnapper in Danish doesnt even have any unique meaning, it literally just refers to this pastry. So, its definitely a random one, but delicious nonetheless, and a perfect addition to any celebratory brunch you may be hosting someday!

Wrap the folded pastry in cling film and place in the fridge for at least 30 minutes. When the pastry has rested, chilled and risen repeat the folding process a further 3 times making sure that you always fold the pastry the same way so you create layers that will puff up, do not worry if you can still see butter running through the pastry that is a good thing. Repeat the process of folding and chilling in the fridge a further 5 times before.

Once the pastries have come out of the oven, brush the edges with runny honey, sprinkle the middle with freshly chopped almonds. When the pastries have cooled thoroughly drizzle with a little running icing, mix five tablespoons of icing sugar with one tablespoon of water, mix until it is the consistency of runny honey.

Flaky, buttery, vanilla-creme goodness is a great way to start off the new year, if you ask me. Danishes, or Wienerbrd as we Swedes call them, is a popular pastry on the fika table. We used to get them all the time growing up, and to this day it gives me a warm and fuzzy feeling whenever I have one.  

This wonderful recipe makes danishes that are airy and flaky on the outside, while rich and buttery on the inside, just like the ones you would get from a bakery. You can use different fillings, such as chocolate, raspberry, strawberry or blueberry jam, or you can go Swedish style and stick to the vanilla custard. Either way, it's delicious.

The world famous Danish pastry is a funny one. In the English language, its called Danish but in Denmark, and the other Scandinavian countries, its called Wienerbrød, or Vienna bread directly translated.

Another funny tidbit is the traditional filling called remonce. Now, to the Scandinavian ear, this is obviously French, and I was very surprised to find out that it is in fact a 100 made up Danish word, and nothing even remotely close exists in French. Again, trying to draw cultural clout from France.

This same dough is used for both Thebirkes, Frsnappere, Kbenhavnerbirkes, Wienerbrd/Wienerstang and other Danish pastry. Its basically all the same, but shaped differently and different filling and topping.

Roll this square into a 7525-ish rectangle again, and flip the first third over the second third over the third third, and into a square, just like above. Watch those corners. You have now created 9 layers.

When ready roll this square into a 7525-ish rectangle, flip it back on it self again, and into a square just like before. Watch those corners. You now have 27 layers of dough, and that is sufficient. Give it a rest like before to let the gluten relax.

When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fansincluding Julia Childwho asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

A Danish or wienerbrd as we call it in Denmark is a great snack and goes perfectly together with a cup of morning coffee or simply just in the afternoon when you are looking for a delicious snack after arbejde.

Danish pastry consist of several different things like the traditional A Danish, tebirkes, frsnapper and similar. The common factor for all these is that they are all called Wienerbrd in Denmark and they are all based on the same base recipe.

I have decided to dedicate this recipe for Danish Pastry Dough its own page here on my blog - simply because this recipe it is used to make several different pieces of Danish Wienerbrd. You can find all the recipes in the section named Traditional Danish here on my blog.

Jeg må indrømme, at første gang jeg forsøgte at lave min egen Wienerbrd tænkte jeg, at det lød vanskeligt. Men heldigvis er det lettere end det lyder. Faktisk er det ret nemt, når du får følelsen af ​​det. Der er blot et par tricks, som du behøver at vide for at få det rigtigt første gang. Jeg anbefaler at følge grundigt at følge min opskrift længere nede på denne side og studere billederne længere nede.

Videoopskrift - Dansk wienerbrød er kendt og elsket over hele verden. Og det er meget godt. Men du kan faktisk lave din egen dansk, der har en endnu højere kvalitet, som den, du kan få fra danske bagere. Min svigerfar, der er en dygtig bager, gav mig denne opskrift. Jeg har dog ændret et par ting i det. Hans version brugte en særlig folding margarine, jeg har erstattet det med ægte smør, og det spekulerer på smagen. Men uanset hvad det er svært at få en bedre kage end dansk wienerbrød. Som vi straks kalder wienske brød i Danmark: -S

Det danske wienerbrød i Danmark faktisk stammer fra Østrig og blev bragt til Danmark af Austrian Bakers midten af ​​1800, hvilket forklarer det danske ord for dansk wienerbrød, Wienerbrd, som oversætter til viværker eller brød fra Wien. Kagten har en flaky, lagdelt tekstur, og der er mange forskellige typer, med forskellige slags fyldninger. De mest almindelige fyldstoffer er syltetøj og vanillecreme, men nogle slags Wienerbrd er bare drysset med sukker og nødder og har ikke noget inde.

Her er et udvalg af mine yndlingsgrupper af Wienerbrd . Bemærk venligst, at de forskellige typer af Wienerbrd ofte har forskellige navne i forskellige dele af Danmark. Åh, og en ting mere: I Danmark er Wienerbrd altid sød, så du vil ikke finde autentisk dansk wienerbrød med ost. Nogensinde.

Historien har det, at dette traditionelle wienerbrød faktisk blev skabt af Wienske kaffehuse i 1850, da de hyrede til at erstatte de danske bagere, der gik på strejke på det tidspunkt. Østrigerne bragte naturligvis deres egne opskrifter, herunder dem for kager årsagen til, at disse populære brødprodukter kom til at blive kendt som Wienerbrod, som bogstaveligt talt betyder Wien Brød. Hvis du er i Wien, er dette samme kager svarende til strudelen kendt som Kopenhagener Gebck.

Apricot Strip Dette indeholder en smule marcipan og abrikos. Den ene side har chokoladeisning, mens den anden side har vanilleisning på den. Oststrimmel Dette danske wienerbrød har cremeostfyldning blandet med en smule marcipan.


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