Now its time for the "long Danish" I mentioned in the previous post. You will need the dough, prepared as in the previous post, but rolled out into strips, about 15 cm wide and slightly shorter than the cookie sheet you will bake them on. The thickness of the dough should be about 5 mm.
You will also need:
Almond paste (recipe in the first post) and thick jam, e.g. strawberry or raspberry OR
Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts
Wednesday, 6 April 2011
Wednesday, 30 March 2011
Danish pastries, part 2: Spandauers
The most popular types of Vínarbrauð in Iceland are the "lengja", which you could simply call a "long Danish", and the type known in Scandinavia as "Spandauer", which is a one-portion squarish Danish with custard or jam centre. In Iceland, depending on where you come from, you either call them "sérbökuð vínarbrauð" (individually baked Viennese pastries), Dönsk vínarbrauð (Danish) or "Umslög" (
Wednesday, 23 March 2011
Danish pastries, part 1: The basics
I got my first request for Vínarbrauð several years ago, but somehow I never got round to posting a recipe until now. I am posting this in three parts.
The pastries known to most of the rest of the world as Danish pastries are called by a name that means "Viennese Bread" in the Nordic countries. In Icelandic it's Vínarbrauð. The story says that Danish bakers learned to make a type of leavened
The pastries known to most of the rest of the world as Danish pastries are called by a name that means "Viennese Bread" in the Nordic countries. In Icelandic it's Vínarbrauð. The story says that Danish bakers learned to make a type of leavened
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