Talk:Danish pastry

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Denmark Mid‑importance

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Origin

@Woodlandscaley for the origin of the Danish pastry, we have this information in Oxford companion to food.^[1] "The Danish name for Danish pastries is Wienerbrød, ‘Vienna bread’ (the name by which these recipes are known throughout Scandinavia and N. Germany, where they are also popular). The reverse also applies; in Vienna a similar thing is known as ein Kopenhagener. However, as Birgit Siesby (1988) has pointed out, the Danish Wienerbrød, which must be counted as the ‘true’ Danish pastry, is very different from the sticky pastry Kopenhagener sold in Vienna and from British and American"

It's difficult to conclude, and I have personally never been to Denmark so I don't know how it looks there. It seems that there are in fact three close but different products, in the US, in Denmark and in Austria, linked by their names (Danish pastry, wienerbrod, Kopenhagener) 45.70.56.229 (talk) 14:47, 6 February 2024 (UTC)[reply]

References

^ https://books.google.com.ec/books?id=RL6LAwAAQBAJ&printsec=frontcover&dq=oxford+companion+to+food&hl=fr&newbks=1&newbks_redir=0&source=gb_mobile_search&sa=X&redir_esc=y#v=onepage&q=oxford%20companion%20to%20food&f=false

Chocolate?

The article has this image and caption (see right).

I don't think the topping shown is chocolate; it looks more like "chokoladeglasur" - icing made from powdered sugar, powdered cocoa, and water or egg white. In wienerbrød from Danish bakeries, I think that is far more common than actual chocolate. Am I right? Could this be called "cocoa icing" in English? Nø (talk) 22:21, 22 April 2025 (UTC)[reply]

[1] ttps://books.google.com.ec/books?id=RL6LAwAAQBAJ&printsec=frontcover&dq=oxford+companion+to+food&hl=fr&newbks=1&newbks_redir=0&source=gb_mobile_search&sa=X&redir_esc=y#v=onepage&q=oxford%20companion%20to%20food&f=false

[1]