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A Danish pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers , and originated the name of this pastry.
A bear claw can be made by hand or by machine. [14] Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. [15] A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate ...
It has been claimed to have been invented by Antonin Carême in his pastry-shop opened in Rue de la Paix, France, in 1803–04. [94] But the pastry is mentioned at least as far back as 1797; [95] its origin then is obscure. Vols-au-vent are typically made by cutting two circles in rolled-out puff pastry, cutting a hole in one of them, then ...
A Very Danish Christmas Kringle combines the traditional almond kringle filling with Wisconsin Montmorency cherries. It's finished off with a subtle crumb topping along with a drizzle of icing and ...
As New York City bakeries go, this pastry shop takes the cake. Veniero’s Pasticceria is celebrating its 130th anniversary this fall, and its fourth-generation owner dished on the East Village ...
New York: Random House. ISBN 978-0-812-98088-2. OCLC 861521548. Michiko Kakutani, in New York Times review in February 2011 called it "brilliantly written." [17] Anthony Bourdain described it as "simply the best memoir by a chef ever." [18] Hamilton, Gabrielle (2014). Prune. New York: Random House. ISBN 978-0-812-99410-0. OCLC 883329595.
Lagkagehuset (Danish: [ˈlɑwkʰɛːjəˌhuˀsð̩]; trading as Ole & Steen [ˈoːlə ʌ ˈste̝ˀn] in English-speaking countries [3] [4]) is a Danish bakery chain with over 143 branches in Denmark, England, and New York City.
Kossar's bialys hot out of the oven. The bialy gets its name from the "Bialystoker Kuchen" of Białystok, in present-day Poland. Polish Jewish bakers who arrived in New York City in the late 19th century and early 20th century made an industry out of their recipe for the mainstay bread rolls baked in every household.