The cheese danish, a flaky, sweet, and often cheese-filled pastry, holds a special place in bakeries and breakfast tables around the world. But what if I told you that what you know as a “cheese danish” might be entirely different in its country of origin, Denmark? Prepare to embark on a delicious journey to discover the true name and story of this delectable treat.
The Danish Pastry Paradox: It’s Not Always “Danish”
The first surprise for many is that the term “danish” isn’t universally used in Denmark to describe all of its pastries. While the rest of the world happily slaps the “danish” label on a variety of flaky, buttery pastries, the Danes themselves have a more specific term: Wienerbrød.
Wienerbrød: The Real Name of the Game
Wienerbrød, pronounced roughly as “vee-ner-broth,” translates literally to “Vienna bread.” This might seem perplexing, given our quest for a Danish connection, but the story behind the name is crucial to understanding the pastry’s identity. It all boils down to a bakers’ strike and a wave of Austrian influence.
The Origin Story: Austrian Bakers to the Rescue
In the mid-19th century, Danish bakers went on strike. Facing a shortage of baked goods, bakery owners hired bakers from Austria. These Austrian bakers brought with them their own baking techniques and recipes, including those for flaky, layered pastries. The Danes quickly adopted and adapted these methods, creating their own unique versions. Due to the Austrian origin, the pastry became known as Wienerbrød, a name that has stuck ever since.
Beyond the Name: Exploring the Varieties of Wienerbrød
While Wienerbrød is the overarching term, the specific cheese danish as we know it is just one variation within this category. Danish pastries come in an array of shapes, sizes, and fillings, each with its own charming name and characteristics.
Spandauer: The Closest Relative to a Cheese Danish
If you’re looking for the pastry that most closely resembles the cheese danish you’re familiar with, you should ask for a Spandauer. This is a common type of Wienerbrød characterized by its circular shape with a raised edge and a filling in the center. While the filling can vary, a creamy cheese filling is a popular and readily available option.
Variations in Filling and Form
It’s important to note that even within the Spandauer family, there can be variations. Some bakeries might use a sweet cheese filling, while others might opt for a more tangy or savory version. You might also find Spandauers filled with fruit jams, marzipan, or custard. The shape might also vary slightly.
Other Types of Wienerbrød You Might Encounter
Besides the Spandauer, you’ll encounter a delightful assortment of other Wienerbrød pastries in Denmark. These include:
- Snegl (Snail): A spiral-shaped pastry often filled with custard and topped with icing.
- Direktørsnegl (Director’s Snail): A larger, richer version of the Snegl, often featuring chocolate or nuts.
- Kringle: A pretzel-shaped pastry, sometimes filled with marzipan or fruit.
Ordering Wienerbrød Like a Local
Now that you’re armed with the knowledge of what a cheese danish is called in Denmark (Wienerbrød, specifically a Spandauer), you’re ready to order like a pro. Here are some tips to ensure a smooth and delicious experience.
“Jeg vil gerne have en Spandauer, tak”
This translates to “I would like a Spandauer, please.” It’s a polite and direct way to ask for the pastry you’re looking for. Remember to add “tak” (thank you) to show your appreciation.
Be Prepared to Specify the Filling
While a cheese filling is common, it’s always a good idea to double-check. You can ask, “Er der ost i?” which means “Is there cheese in it?” or simply point and ask “Ost?” (Cheese?).
Embrace the Variety
Don’t be afraid to try other types of Wienerbrød. Ask the baker for recommendations or simply point to something that looks appealing. You might discover a new favorite!
The Art of Making Wienerbrød: A Labor of Love
Creating authentic Wienerbrød is a labor of love, requiring skill, patience, and high-quality ingredients. The process involves creating a laminated dough, similar to puff pastry, where layers of dough are alternated with layers of butter. This creates the signature flaky texture that makes Wienerbrød so irresistible.
The Lamination Process: Creating the Layers
The lamination process is the heart of Wienerbrød making. Thin layers of dough are carefully folded around a block of butter, and then rolled out and folded again multiple times. This creates hundreds of delicate layers that separate during baking, resulting in a light and airy pastry.
The Importance of High-Quality Ingredients
The quality of the ingredients is crucial for achieving the best results. High-quality butter, flour, and fillings will all contribute to the flavor and texture of the final product. Danish bakers often use butter with a high fat content to ensure a rich and flavorful pastry.
The Baking Process: Perfecting the Golden Brown
The baking process is just as important as the dough preparation. The Wienerbrød needs to be baked at the right temperature to ensure that it rises properly and develops a golden brown color. The pastries are often brushed with egg wash before baking to give them a shiny finish.
Beyond Breakfast: Enjoying Wienerbrød Any Time of Day
While often enjoyed for breakfast, Wienerbrød is a versatile treat that can be enjoyed any time of day. It’s perfect with a cup of coffee or tea, as a dessert, or even as a snack.
Pairing Wienerbrød with Coffee or Tea
The sweetness and richness of Wienerbrød pair perfectly with the bitterness of coffee or tea. A strong black coffee or a fragrant Earl Grey tea are classic choices.
Wienerbrød as a Dessert
Wienerbrød can also be served as a dessert, especially when filled with fruit or custard. A warm Wienerbrød with a scoop of vanilla ice cream is a simple yet satisfying treat.
Wienerbrød as a Snack
Sometimes, all you need is a little pick-me-up. Wienerbrød can be the perfect afternoon snack to satisfy your sweet cravings and give you a boost of energy.
Conclusion: The Sweet Truth About Cheese Danishes in Denmark
So, what is a cheese danish called in Denmark? The answer is Wienerbrød, and more specifically, Spandauer if you’re looking for the cheese-filled version. However, understanding the nuances of Danish pastries goes beyond just the name. It’s about appreciating the history, the craftsmanship, and the incredible variety of flavors and textures that Wienerbrød offers. The next time you find yourself in Denmark, be sure to step into a local bakery and experience the magic of Wienerbrød for yourself. You might just discover your new favorite pastry. And remember, asking for a “Spandauer” with cheese will likely get you exactly what you’re craving!
What is the typical name for a “cheese danish” in Denmark?
In Denmark, you won’t find anything specifically called a “cheese danish.” Instead, these delectable pastries are most commonly referred to as “wienerbrød,” which translates directly to “Vienna bread.” This general term encompasses a wide variety of sweet pastries made from laminated dough similar to puff pastry, often filled with cream cheese, fruit, or nuts.
Think of “wienerbrød” as the overarching category, and different fillings determine the specific type. So, while you might be looking for a “cheese danish,” you should instead ask for “wienerbrød” and then inquire about the available fillings, hoping they have one with a cheese filling.
Why is a “cheese danish” called “wienerbrød” in Denmark, despite being a Danish pastry?
The name “wienerbrød” is a nod to the pastry’s origins, which are often credited to Viennese bakers who came to Denmark in the mid-19th century. During a bakers’ strike, these bakers replaced the Danish workers and introduced their own laminated dough techniques, which were then adapted and popularized by Danish bakers.
While Danes perfected and popularized the pastry, the connection to Vienna remained embedded in the name. Even though the modern “wienerbrød” you find in Denmark is distinctly Danish in style and flavor, the historical roots in Viennese baking practices are acknowledged through its name, preserving a culinary legacy.
What other types of “wienerbrød” besides cheese-filled ones are popular in Denmark?
Beyond cheese-filled pastries, Danish “wienerbrød” comes in a delightful array of flavors and fillings. Some common varieties include those filled with apple, raspberry jam, marzipan, custard cream (creme pâtissière), and nuts. These fillings are often combined with icing and sprinkled with nuts or sugar for extra sweetness and visual appeal.
Another popular type is the “spandauer,” a circular pastry with a well in the center typically filled with custard cream or fruit jam. Variations are also common, reflecting regional preferences and baker’s creativity, ensuring a diverse and tempting selection of “wienerbrød” for every palate.
Are “wienerbrød” considered breakfast pastries, desserts, or both in Denmark?
“Wienerbrød” are versatile pastries in Denmark and can be enjoyed at various times of the day. While they are often served as part of a breakfast spread, particularly on weekends or special occasions, they are equally popular as afternoon treats with coffee or as desserts after a meal.
Their sweet nature and rich fillings make them suitable for satisfying sweet cravings at any time. The availability of “wienerbrød” in bakeries and cafes throughout the day further contributes to their status as both breakfast and dessert options.
Where can I find authentic “wienerbrød” in Denmark?
You can find authentic “wienerbrød” in virtually any bakery (bageri) throughout Denmark. Local bakeries take great pride in crafting these pastries fresh daily, using traditional techniques and high-quality ingredients. Look for bakeries that are busy and have a good reputation in the community.
Additionally, many cafes and supermarkets also offer “wienerbrød,” although the quality may vary. For the most authentic and flavorful experience, it’s recommended to seek out smaller, independent bakeries that specialize in traditional Danish pastries.
How does the taste of “wienerbrød” in Denmark compare to cheese danishes found in other countries?
The taste of “wienerbrød” in Denmark can be significantly different from cheese danishes found in other countries. The dough is often lighter and flakier due to the meticulous lamination process, and the fillings are typically less sweet and more focused on highlighting the natural flavors of the cheese or fruit.
Danish “wienerbrød” tend to emphasize a balance between sweetness and richness, whereas cheese danishes elsewhere might be overly sweet or have artificial-tasting fillings. The quality of ingredients used in Denmark also contributes to the superior taste and overall experience.
Are there regional variations in “wienerbrød” recipes and fillings in Denmark?
Yes, there are certainly regional variations in “wienerbrød” recipes and fillings across Denmark. While the basic laminated dough remains consistent, local bakers often incorporate unique ingredients or techniques that reflect the culinary traditions of their region.
For example, some areas might be known for using specific types of fruit or cheeses in their fillings, while others might have variations in the shape or size of the pastries. Exploring different regions of Denmark provides an opportunity to discover a wide range of “wienerbrød” flavors and styles.