Danish pastry
Danish pastry
Danish pastry (pronunciation: /ˈdeɪnɪʃ ˈpeɪstri/), also known as Danish, is a type of pastry that originated in Denmark.
Etymology
The term "Danish pastry" is a direct translation of the Danish term "dansk wienerbrød", which means "Danish Vienna bread". The pastry was brought to Denmark by Austrian bakers, particularly from Vienna, in the 1850s. The Danish name for the pastry, "wienerbrød", reflects this Austrian origin.
Description
Danish pastries are sweet, layered pastries that are made from a yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. They are often filled with a variety of ingredients such as fruit preserves, custard, and cream cheese. The dough is then folded and twisted into various shapes before being baked.
Related Terms
- Pastry: A type of food made from a dough of flour, water, and shortening that may be savoury or sweetened.
- Bakery: A place where bread, pastries, cakes, and other bakery products are produced or sold.
- Viennoiserie: A type of French or Belgian bread. Danish pastries are a type of viennoiserie.
- Puff pastry: A light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F).
- Custard: A variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.
External links
- Medical encyclopedia article on Danish pastry
- Wikipedia's article - Danish pastry
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