Danish Pastry
The buttery laminated pastry the world calls Danish - known at home as wienerbrod, in a hundred flaky, custard-filled forms.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
The pastry the world calls Danish is known in Denmark as wienerbrod, Vienna bread, a rich laminated dough of many buttery layers baked into flaky spirals, envelopes and plaits filled with custard, remonce, jam or nuts and often iced. Fresh from a good bakery it is one of the great pleasures of a Danish morning.
What you actually see
- The spandauer - the custard-filled square, a classic wienerbrod.
- The kanelsnegl - the cinnamon snail, a beloved bakery staple.
- The many forms - the plaits, envelopes and spirals with different fillings.
- The bakery counter - the array at a good Danish bageri.
When to go
Year-round; best fresh and warm from a bakery in the morning. Any Danish town has a bakery, and the fresh-baked versions are far better than industrial ones.
Honest expectations
The mass-produced pastries abroad are a pale shadow of a fresh Danish one, so seek out a real bakery. They are rich and buttery, a treat rather than everyday health food. Quality varies, so a recommended bakery is worth it.
Nearby
Bakeries across Copenhagen and every Danish town; it pairs with the country's strong coffee culture.
What to pack for Danish Pastry
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
