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Composition. Danish pastry is made of yeast -leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. [3] 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. [4][5] If necessary, the dough ...
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 ...
Media: Rugelach. Crescent-shaped rugelach. Cut rugelach. Rugelach (/ ˈruːɡələx / ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) [4] is a filled baked confection originating in the Jewish communities of Poland. [1][2][3] It is also a popular treat among Jews in the ...
Lagkage. Layer cake with alternating layers of cream, sponge cake, or jam. Gåsebryst. Marzipan-covered cream cake. Kransekage. Cake made from layers of ring-shaped dough and icing. Studenterbrød. Thin, dense cake made from leftover pastries. Literally translates to "student bread" due to its cheapness of ingredients [5]
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Served with cold cream or vanilla custard sauce. Rumtopf: Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas. [11] Schneeball: A hard, crusty pastry made from shortcrust pastry especially popular in the area of the Franconian city of Rothenburg ob der Tauber and in Austria. Schnoorkuller [12]
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 and Germany) and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle ...
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