Bakery Window · Danish Pastry

Wienerbrød

Photo: Peter Isotalo / Wikimedia Commons · CC BY-SA 3.0

In Vienna the same kind of pastry is called 'Kopenhagener', so each city names it after the other.

Laminated, butter-layered yeast dough is folded, filled with custard, jam, or marzipan, and baked until flaky and golden. Copenhagen's bakeries fill their windows with dozens of shapes and fillings every morning.

Why it's made this way: When a nationwide bakers' strike left Danish bakeries short-staffed in 1850, owners hired Austrian bakers, and the imported Viennese technique became so popular that Danes kept making it — under a new name — long after the strike ended.

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Part of World of Street Food — 3443 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.