Danish pastry

English thumb|A glazed apple Danish pastry. Etymology So named because they were introduced to the United States via Copenhagen.en On Food and Cooking: The Science and Lore of the Kitchen Harold McGee Harold McGee 2004 Scribner 978-0-684-80001-1 10 What Americans call “Danish” pastries also originated in Vienna goods, but were introduced to the United States via Copenhagen. In the 19th century, Danish bakers took a basic Viennese enriched bread dough and added even more layering butter, thus making a lighter, crisper pastry than the original. Noun A sweet and flaky yeast-raised roll made from a dough using butter or margarine and filled with remonce (butter and sugar) or custard. en Danish en viennoiserie en croissant en On Food and Cooking: The Science and Lore of the Kitchen w:Harold McGee 2004 Scribner 978-0-684-80001-1 10 Danish pastries are made in essentially the same way as croissants. The initial dough is moister and softer, includes sugar and also whole eggs, so it's sweeter, richer, and distinctively yellow, and it isn't given an initial rising. Translations yeast roll Bulgarian: bg Danish: da wienerbrød n Finnish: fi viineri, fi wiener, fi wienerleipä French: fr viennoiserie danoise f, fr danoise f German: de Kopenhagener m, de Plunder m, de Teilchen n regional, de Plundergebäck n Japanese: ja デニッシュ denisshu Norwegian: Bokmål: nb wienerbrød n Nynorsk: nn wienerbrød n Polish: pl ciasto duńskie n Spanish: es pan danés m, es masa danesa f, es factura f Argentina, es bizcocho m Uruguay Swedish: sv wienerbröd n Turkish: tr Danimarka çöreği References Further reading