Danish pastry - Wikipedia

^ a b .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Alexis Kunsak (24 March 2016). "The patsies whose favourite pastries aren't really Danish". The Copenhagen Post. Retrieved 8 December 2017. ^ Cauvain, Stanley P.; Young, Linda S. (20 May 2007). Technology of Breadmaking. Springer Science & Business Media. ISBN 9780387385655. Retrieved 15 December 2017 – via Google Books. ^ Gisslen, Wayne (17 January 2012). Professional Baking. John Wiley & Sons. ISBN 9781118083741. Retrieved 15 December 2017 – via Google Books. ^ a b Rose Levy Beranbaum (1998). The Pie and Pastry Bible. Schribner. ISBN 0684813483. ^ "Danish pastry". Global.britannica.com. Retrieved 8 December 2015. ^ in Norway. Archived 2015-02-17 at the Wayback Machine ^ "In Finland is called viineri". Pohjoisenmakua.wordpress.com. Retrieved 15 December 2017. ^ "Wienerbröd vanilj delbakad dafgård - Torebrings.se". Torebrings.se. Retrieved 15 December 2017. ^ "Produkt ikke funnet". Pdb.no. Retrieved 15 December 2017. ^ "Wienerbrod". Dn.se. Retrieved 15 December 2015. ^ Ole Stig Andersen (Jun 26, 1995). "Hvor kommer brød fra". ^ "Wiener Plundergebäck" (PDF). Lebensministerium.at. Archived from the original (PDF) on 2013-12-10. Je nach Fettmenge können Plunder mit mind. 300 g Fett pro 1000 g Grundteig und dänischer Plunder (Kopenhagener Plunder) mit mind. 600 g Fett pro 1000 g Grundteig unterschieden werden. ^ "Wienerbrød". Arbejdsgiverforeningen Konditorer, Bagere og Chocolademagere. Archived from the original on 2013-01-16. Retrieved 2012-01-17. ^ Inger Abildgaard (1 February 2007). "De danske kager er en fantastisk historie". Samvirke (in Danish). Retrieved 16 October 2014. Interview with Bi Skaarup, a Danish food-historian and former president of "Det Danske Gastronomiske Akademi" (The Danish Gastronomical Academy). ^ Karina Porcelli (10 September 2007). "You Call This Danish Pastry?". Saveur, Bonnier Corporation. Retrieved 8 December 2017. ^ Citation from the Saveur article: [There are hundreds of types of Danish pastry, but all—from the chokoladebolle, topped with chocolate, to the spandauer, filled with vanilla custard or marmalade, or the wienerbrødhorn, infused with marzipan and sprinkled with hazelnuts—are made of crisp layers of paper-thin dough, prepared and baked according to strict rules.] ^ Hakon Mielche (1944). Jorden rundt med morgenbrød (in Danish). Hasselbalch. ^ a b "Iranians rename Danish pastries". BBC News. 2006-02-17. Retrieved 2008-04-08.