Wienerbrød

Wienerbrød is what the Danes call the pastry the rest of the world calls a Danish: a laminated, yeasted dough with butter folded through it in layers, shaped into spirals, squares, combs and crescents, filled with remonce almond paste, vanilla custard, apple or jam, baked until the layers lift and the edges brown, and finished with a thread of icing. The name means Vienna bread, and the standard account is that Austrian bakers brought the laminating technique to Copenhagen during a bakers' strike in the 1850s, where Danish bakers kept it and added more butter and the fillings. It is eaten with coffee in the morning and the afternoon, bought by the piece from a bager, and the shapes have fixed names and fillings: the spandauer with custard or jam in the centre, the kanelsnegl cinnamon spiral, the tebirkes with poppy seeds and remonce, the frøsnapper, and the long rolled kringle cut into slices.