Danish Pastry

Danish pastry, also know as Danish, is a multilayered, laminated sweet pastry in the viennoiserie tradition. This pastry type is named Danish because it originates from Denmark. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry.

Danish Pastry consists out of yeast-leavened dough and a type of fat; mostly butter or margarine. The fat can be included in the dough or it can be attached into the dough by laminating. A multilayered dough (dough-fat-dough) in most cases builds up between 16 to 36 layers.    

 

DIFFERENCE PUFF PASTRY

There are two differences between Danish pastry and puff pastry. First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't the case for puff pastry. This is the reason that after baking, puff pastries contain a more airy structure and a more crispy bite. 

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FOR A FEW DANISH PASTRY PRODUCT EXAMPLES SCROLL DOWN.

Pain au choc

Cinnamon rolls/Schnecken

Raisin swirl

Lattice products

Pecan

Spandauer

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