The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty. Danish pastries were exported with immigrants to the United States, and are today popular around the the cake bible by rose levy beranbaum pdf. A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. If necessary, the dough is chilled between foldings to ease handling.
The process of rolling, buttering, folding and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery. A common version of the pastry in Norway, Finland and Sweden. The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes.
Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry. One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. In Sweden, Danish pastry is typically made in the Spandauer-style, often with vanilla custard.
In the US, Danishes are typically given a topping of fruit or sweet baker’s cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where chocolate spritzing and powdered sugar are also often added. Several types of Danish pastry in a bakery in Denmark. Danish pastry was brought to the United States by Danish immigrants.