Danish Pastry

The pastry the world calls Danish is known in Denmark as wienerbrod, Vienna bread, a rich laminated dough of many buttery layers baked into flaky spirals, envelopes and plaits filled with custard, remonce, jam or nuts and often iced. Fresh from a good bakery it is one of the great pleasures of a Danish morning.

What you actually see

• The spandauer - the custard-filled square, a classic wienerbrod.
• The kanelsnegl - the cinnamon snail, a beloved bakery staple.
• The many forms - the plaits, envelopes and spirals with different fillings.
• The bakery counter - the array at a good Danish bageri.

When to go

Year-round; best fresh and warm from a bakery in the morning. Any Danish town has a bakery, and the fresh-baked versions are far better than industrial ones.

Honest expectations

The mass-produced pastries abroad are a pale shadow of a fresh Danish one, so seek out a real bakery. They are rich and buttery, a treat rather than everyday health food. Quality varies, so a recommended bakery is worth it.

Nearby

Bakeries across Copenhagen and every Danish town; it pairs with the country's strong coffee culture.