Danish pastry as we know it – layers of buttery yeast dough – came to Denmark in the 1850s with bakers from Austria. These bakers came to cover a long, nationwide baker strike – and in the process, taught the homegrown bakers a thing or two about pastry. Over time, the dough changed slightly – and became the Danish Pastry we know and love today.
In Denmark, Danish Pastry is actually known as Wienerbrød – literally: Vienna bread. In the rest of the world, it’s ‘Danish’.
At first, making your own Danish pastry can be a bit daunting – but it needs less folding than say a croissant dough, so in some ways it’s actually easier. It’s only folded three times – making it a total of 27 layers.
A word of warning: It will leak butter during baking, so be prepared for this and add a tray to cover spillage. But is it worth it? Oh yes, very much.
There are several components needed in Danish pastry making- all recipes are on this blog but not all in this blog post. We also advise you to invest in Bronte’s book Fika & Hygge which has all you need for Scandinavian baking – available on our website as well as on Amazon and all good booksellers. Recipes may vary slightly from here, but the basics are the same. Note that in Bronte’s books both general and US measures can be found.
We’ve borrowed some of the photos from the book here with credit to photographer Pete Cassidy.