Flaky, laminated pastry, often filled with custard, jam, or marzipan, the origin of the Danish pastry.
📍 Find the best Wienerbrod near me
AI-powered — Google, TripAdvisor and food blogs
Ingredients
🌾3 cups flour
🧈250g butter, for laminating
🫙2 tsp yeast
🥛1 cup warm milk
🍮Custard or jam, for filling
Method
Serves 2
1
Mix flour, yeast, and warm milk into a soft dough; chill briefly.
2
Laminate the dough with butter through a series of folds and rolls to create many thin layers.
3
Cut and shape into individual pastries, adding a spoonful of custard or jam.
4
Let rise, then bake at 200°C (400°F) until golden and flaky.
5
Cool slightly and glaze before serving.
✓ What Makes it Authentic
Wienerbrød, meaning 'Vienna bread', is the original Danish term for what's known internationally as 'Danish pastry', reflecting its historical roots with Austrian bakers.
User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
