Discover Danish Pastries: What Makes Them Special & Pastries You Must Try

Danish pastries are among the most beloved baked goods in the world. Known for their buttery layers, flaky texture, and irresistible fillings, these pastries have become a staple in bakeries far beyond Denmark. Yet many people still don’t know what makes a Danish pastry unique, how it differs from other pastries, or which types are considered the true classics of Danish baking.

This guide breaks down everything you need to know: how Danish pastries came to be, what makes their texture distinctive, and the most iconic varieties you should experience at least once. Whether you’re a pastry lover, a traveler preparing for a trip to Denmark, or a home baker interested in laminated dough, this article will give you a deeper appreciation for this exceptional Scandinavian treat.

What Exactly Is Danish Pastry?

Danish pastry, known in Denmark as “wienerbrød,” is a type of laminated, yeast-raised pastry. It is made by repeatedly folding a layer of butter into a basic dough that contains flour, sugar, milk, and sometimes eggs. This lamination process forms multiple thin, alternating layers of dough and butter. When baked, these layers puff up, creating a pastry that is tender inside, delicately crisp on the outside, and rich with buttery flavor.

Though commonly called “Danish,” the technique was originally introduced by Austrian bakers who brought their pastry methods to Denmark in the 19th century. Danish bakers later adapted the technique, adding more sugar, butter, and unique fillings, transforming it into something entirely their own.

The result is what we now recognize as the modern Danish pastry: lightly sweet, beautifully layered, and endlessly versatile.

What Makes Danish Pastry Special?

Danish pastries differ from puff pastry and croissants in several ways:

1. Yeast-leavened dough
Unlike puff pastry, which relies solely on steam for rising, Danish dough contains yeast. This makes it softer, airier, and slightly bread-like in its structure.

2. A richer formula
Danish pastry typically includes eggs, sugar, and milk, resulting in a more tender and flavorful dough compared to croissants.

3. Distinct fillings and toppings
Danish pastries are known for fillings like custard, jam, marzipan, and sweet butter pastes. Toppings may include icing, nuts, pearl sugar, or seeds.

4. Endless shapes and styles
From spirals to squares, braids, diamonds, rounds, or twists, Danish pastries come in many shapes, each offering a different eating experience.

The Most Popular Types of Danish Pastries 

Below are the classic varieties you will commonly find in Danish bakeries. Each type has its own personality and charm, yet all share the hallmark—crispy, buttery layers with a tender center.

1. Kanelsnegl (Cinnamon Roll)

One of the simplest yet most iconic pastries in Denmark. The dough is rolled out, generously spread with butter, sugar, and cinnamon, then rolled into a spiral and sliced. When baked, the spiral opens into a beautiful swirl of flaky layers infused with warm cinnamon flavor.

A perfect balance of sweetness, spice, and buttery dough, kanelsnegl is a bakery favorite for breakfast or an afternoon treat.

2. Spandauer (The Classic “Danish”)

Spandauer is perhaps the pastry most people imagine when they think of “a Danish.” It has a round or square shape with a hollow center filled with custard, jam, or marzipan. The edges are flaky and layered, while the center offers a creamy, sweet contrast.

A light sugar glaze or icing is sometimes added after baking. This pastry is simple, elegant, and deeply satisfying—ideal for anyone trying Danish pastries for the first time.

3. Tebirkes

A beloved everyday pastry in Denmark, tebirkes is made from laminated dough filled with a thin layer of remonce (a sweet butter-sugar paste) or marzipan. The pastry is folded, baked, and generously topped with poppy seeds.

The contrast between the sweet interior and the slightly nutty, crunchy seeds makes this a subtle yet unforgettable treat.

4. Fruit-Filled Danish Pastries

These pastries use the same laminated dough but are filled with seasonal fruits or preserves. Popular options include apple, raspberry, plum, apricot, or mixed berry. The fruit brings tartness and moisture to the buttery layers, making these pastries feel fresh and vibrant.

Some versions include custard alongside the fruit for extra creaminess.

5. Marzipan or Almond-Based Pastries

Almond flavor is a staple in Danish baking. Pastries filled with marzipan or almond paste offer a deeper, more intense sweetness compared to fruit or custard pastries. They often have a golden color, a tender texture, and a slightly chewy interior that pairs beautifully with delicate outer layers.

This category also includes braided pastries or long twists designed for sharing.

Key Elements of an Authentic Danish Pastry

When you encounter a Danish pastry—whether in Denmark or a bakery abroad—look for these signs of quality:

1. Visible layers
Multiple thin layers should be easy to spot from the edges or surface.

2. A buttery aroma
Because lamination uses real butter, Danish pastries should smell rich and fresh.

3. Soft interior with crisp exterior
The contrast in texture is essential, not optional.

4. Balanced sweetness
Authentic Danish pastries are sweet but not overwhelming. The filling should complement the dough rather than dominate it.

5. Careful shaping
Traditional shapes—spirals, squares, braids, or twists—reflect precision in shaping and folding.

Danish Pastries Around the World

Today, Danish pastries can be found across Europe, North America, and many other regions, each adopting its own interpretation. Some bakeries create oversized versions, some add chocolate or unique fillings, while others develop savory alternatives with cheese, herbs, or ham.

Despite these variations, the essential character remains the same: a laminated, yeast-raised, buttery pastry with endless possibilities and universal appeal.

Final Thoughts

Danish pastries have become symbols of fine European baking for good reason. They combine careful technique, high-quality ingredients, and centuries of tradition. From cinnamon swirls to custard-filled rounds, from poppy-seed rolls to fruit-topped delights, there is a Danish pastry for every preference.

Whether you’re traveling in Denmark, exploring international bakeries, or baking at home, understanding the craft behind these pastries makes every bite more meaningful. Their layered structure, rich flavor, and elegant forms reflect the artistry of Scandinavian baking at its best.

If you have not tried a true Danish pastry before, start with classics like kanelsnegl, spandauer, or tebirkes. They are simple, comforting, and representative of the tradition that has made Danish pastries world-famous.