Wienerbrød
Copenhagen, Denmark
Wienerbrød is a laminated Danish pastry made from buttery yeast dough folded into layers and filled or topped with custard, fruit, remonce or icing. It can be crisp at the edges and soft within, with sweetness balanced by butter and toasted dough.
Why locals eat it
The pastry has roots in European baking exchange, including influence from Austrian bakers, but Denmark developed its own broad family of shapes and fillings. Copenhagen bakeries use the word for more than one pastry, so local variation is part of the category.
Local tip
Ask the baker to name the filling and choose a fresh pastry rather than the largest one. Coffee is the usual partner, but taste the pastry first so the glaze does not dominate.
Typically made with
Flour, Butter, Yeast, Eggs, Sugar, Custard, Almond paste. Recipes vary — always check with the vendor if you have allergies.