Breakfast, coffee & tea time, buffet
THE STORY BEHIND
A real treat and surprising combo of the seeds and the marzipan.
In the English-speaking countries the term "Danish Pastry" is used to describe the viennoiserie pastries that are made of laminated yeast-leavened dough and have been adjusted by Danish bakers to their own liking and traditions. For example by increasing the amount of egg and fat (and sugar) the typical ultra fine layering and a golden brown, flaky crust arise. Danish pastries often come in typical shapes ex. plait, crown, swirl, ... and bring on typical Nordic flavor pallets ex. custard, cinnamon, apple, nuts ...
TIPS & TRICKS
- Put the products straight from the freezer on a baking tray (with baking paper).
- Bake with open steam valve for more crispiness.
- Cover with apricot jelly for more shine.
- Attention: due to high amount of sugar, the product is sensitive for getting colour too fast.