Contents
Wienerbrød, often called Danish pastry, is a flaky, buttery treat that has become a staple of Danish breakfasts and bakeries. Originating from Austrian baking traditions, this pastry is known for its multiple layers of dough and butter, creating a light and crispy texture. With a variety of fillings like vanilla cream, almond paste, and fruit jams, there’s a flavor for everyone. Though making it at home can be a labor of love, the result is a delicious indulgence worth the effort. Whether enjoyed fresh from a Copenhagen bakery or baked in your kitchen, wienerbrød offers a true taste of Danish comfort and tradition.
Ingredients
For the dough:
- 500 g all-purpose flour
- 250 ml warm milk
- 2¼ tsp active dry yeast
- 60 g sugar
- 1 tsp salt
- 1 large egg
- 300 g cold unsalted butter
For the vanilla filling:
- 1 cup milk
- 2 egg yolks
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For brushing:
- 1 egg, beaten
- icing sugar for dusting, glaze, chopped nuts optional
Instructions
- Prepare the dough: In a small bowl, combine warm milk and yeast. Let it sit for 10 minutes until foamy. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture and egg, then knead for 5–8 minutes until smooth. Cover and chill the dough in the refrigerator for 30 minutes.
- Prepare the butter block: Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a 20x20 cm (8x8 inch) square. Keep it chilled.
- Laminate the dough: Roll out the dough to a large rectangle. Place the butter block in the center and fold the dough edges over to encase the butter completely. Roll out the dough again and fold it into thirds like a letter. Repeat rolling and folding 3–4 times, chilling the dough for 20 minutes between each fold.
- Make the vanilla custard filling: Heat milk and vanilla extract in a saucepan until just about to boil. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the pan and cook over low heat, stirring continuously until thickened. Remove from heat and stir in butter. Cool completely.
- Shape the pastries: Roll out the laminated dough into a large rectangle and cut into 12 squares or strips. Place a spoonful of custard or jam in the center of each piece. Fold or twist as desired.
- Bake: Preheat the oven to 200°C (390°F). Brush the pastries with beaten egg. Bake for 15–20 minutes or until golden and puffed.
- Serve and enjoy: Best served warm, optionally dusted with icing sugar or topped with glaze or nuts.
Notes
Wienerbrød – not just pastry, it’s a whole vibe in Denmark 🥐
If you’ve ever stepped into a bakery somewhere in Denmark, especially early in the morning, you probably know what I mean — the buttery smell that hits you right away, that warm feeling you get before even taking a bite. Right there on the shelves is something Danes are genuinely proud of: wienerbrød. Weirdly enough, it’s actually not even originally Danish (go figure), but over the years, they kind of adopted it and gave it a whole new identity.
How it ended up in Denmark (and why people care) 🇦🇹➡️🇩🇰
So here’s the thing — the story goes that sometime in the 1800s, Danish bakers went on strike. Not exactly what you’d expect to lead to a national pastry icon, right? But because of that, bakery owners brought in bakers from Austria to keep things running. These guys introduced a way of making layered dough with butter that was pretty new at the time. Long story short: the Danes took that idea and just ran with it. They made it richer, sweeter, fancier. Over time, it became this go-to thing in Danish breakfasts. Now, it’s almost impossible to imagine a morning in Copenhagen without seeing a tray of these golden, flaky things on the counter.What makes it so good? Layers. And butter. Lots of butter. 🔥
Here’s the deal: this isn’t just a piece of bread with some sugar on top. Making wienerbrød is kind of a process. You start with a yeast dough, and then you fold cold butter into it — and then roll, fold, chill, repeat. It’s a whole thing. But that’s how you get those thin, crispy, melt-in-your-mouth layers. When it’s baked right, it’s golden brown on the outside and soft, kind of pillowy inside. The buttery layers kind of separate but also stick together in a way that’s weirdly perfect. Hard to describe until you eat it.So many kinds, you’ll probably find “your” favorite 🥰
There isn’t just one type of wienerbrød, and honestly, that’s half the fun. Some look like spirals, some like braids, others like little parcels. But what’s inside is where things get really interesting. Here are a few popular ones:- Vanilla cream – rich, smooth, and a bit like pudding but better
- Almond paste – super nutty and sweet, melts into the pastry while it bakes
- Fruit jams – raspberry, apple, sometimes plum — they add a tart contrast to the buttery dough
- Cinnamon and sugar – the famous kanelsnegl (aka cinnamon snail) is probably what most tourists end up trying first
