Wienerbrød, the Danish word for what many know as “Danish pastry,” is a beloved confectionery that has become a hallmark of Danish baking. With its origins from Vienna, hence the name “Viennese bread,” this pastry has become a staple in Danish coffee culture. Wienerbrød is characterized by its buttery layers of flaky pastry, often filled with custard, almond paste, or fruit jams, and topped with a sweet glaze or icing. It’s not just a treat; it’s a work of art, with each twist, fold, and cut showcasing the skill of the baker.
Prep Time: 2 hours (includes resting time for dough)
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Ingredients:
- 1 cup cold butter, sliced
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup cold water
- Fruit preserves or custard for filling
- Icing sugar for glaze
Instructions:
- Combine flour, sugar, and salt.
- Cut butter into flour mixture until pea-sized.
- Add water; form into a dough without overworking.
- Roll dough into a rectangle; fold into thirds.
- Turn dough 90 degrees; repeat rolling and folding twice.
- Chill dough for 30 minutes.
- Roll out dough; cut and shape for desired pastry type.
- Add filling; bake at 400°F (200°C) until golden.
- Drizzle with icing sugar glaze.
Wienerbrød is a delight to the senses, perfect with a cup of coffee or as a sweet start to the day.
The history of Wienerbrød dates back to the 1850s when a strike among Danish bakers led to the employment of bakers from Austria, introducing the technique of laminating dough with butter, which became the foundation of Danish pastry.