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Danish pastry. Wheat flour, butter, milk, eggs, yeast. 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 ...
Kringle (ˈkrɪŋɡəl, listen ⓘ) is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle. In Danish and Norwegian, the ...
A pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins. Cream horn: A pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold.
A bear claw is a sweet, yeast -raised pastry, a type of Danish, originating in the United States during the mid-1910s. [1][2][3][4] In Denmark, a bear claw is referred to as a kam. [5] France also has an alternate version of that pastry: patte d'ours (meaning bear paw), created in 1982 in the Alps. The name bear claw as used for a pastry is ...
This is a list of Danish sweets and desserts. The cuisine of Denmark refers to food preparation originating from Denmark or having played a significant part in the history of Danish cuisine. Denmark also shares many dishes and influences with surrounding Nordic countries, such as Sweden , Finland , and Norway .
Pastry Swirls were introduced in the mid-1990s and were similar to a competitor Pillsbury's Toaster Strudels. Pastry Swirls were bigger and thicker than regular Pop-Tarts and had less icing. Flavors included Cherry Cheese Danish and Cinnamon Cream. Sales were disappointing, and the products were discontinued in 2001. [citation needed]
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [ 1 ][ 2 ][ 3 ] These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. [ 4 ] Sweetened pastries are often described as bakers' confectionery.
Cookbook: Cinnamon roll. Media: Cinnamon roll. A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria, Estonia, The Netherlands and Germany) and North America. In Sweden it is called kanelbulle, in ...
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