The 3 Traditional Danish Pastries You Must Try in Denmark

What people outside of Denmark call Danish pastry, Danes call “Vienna bread” or wienerbrød. These flaky pastries are made from a yeast-leavened laminated dough, similar to puff pastry, that came to Denmark from Vienna, Austria in the mid-19th century. Traditional Danish pastries have different shapes and fillings, like vanilla custard, remonce (a Danish butter-sugar paste), cinnamon, marzipan, and seasonal fruits. Below are the classic, must-try wienerbrød pastries you will find at every bakery in Denmark!

A spandauer is what most of us non-Danes refer to as “a Danish.” These traditional Danish pastries have a center filled with vanilla custard or jam. Some also have a remonce with marzipan inside. You’ll find many twists on this classic at Danish bakeries, including spandauer filled with seasonal fruits.

Tebirkes aren’t the sexiest pastry at the bakery, but they are a much-loved Danish classic. The name comes from the Danish words “te” meaning tea and “birkes” meaning poppy seeds. Tebirkes are filled with a remonce, usually made of butter, sugar, and marzipan, and coated in a crispy layer of poppy seeds.

A snegl is a popular spiral-shaped Danish pastry. The kanelsnegl or cinnamon snail is the most common in Denmark, filled with a cinnamon remonce and sometimes topped with icing. But there are many possible flavors, including vanilla, lemon, chocolate, and, though less common, even savory versions!