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College of Humanities
Humanities Cookbook

Danish Pastry Variations

Te Birke
Chokolade trekant
Kanel stang
Misc stang

Steps:

  1. Use a long rectangle of dough.
  2. Put a thin layer of lys remonce down the middle, a little off-center.
  3. Fold the short side over the remonce, and then wrap the long side all the way around and tuck underneath.
  4. Cut into small bars about 2” wide.
  5. Before baking, brush with egg, and cover top with black poppy seeds.

Steps:

  1. Use a quarter batch of dough to make a large square about 15”x15” (or make four small squares for little trekanter).
  2. Spread the filling on half of the square (in the shape of a triangle), leaving a 1” border around the filling.
  3. You can use plain marzipan, lys remonce, or kagecreme for the filling. I prefer a layer of remonce topped with a layer of kagecreme.
  4. Fold half of the dough over to make a triangle, and seal the edges.
  5. After baking, let cool and cover one side with a thin layer of chocolate icing.

Steps:

  1. Use a long rectangle of dough.
  2. Spread a thin layer of mørk remonce over the center of the rectangle, and top with a thin layer of kagecreme.
  3. Make a series of regular cuts along both long edges of the rectangle, and weave these strips of dough into a braid on the top of the stang.

Steps:

  1. Use a long rectangle of dough.
  2. Fill the center with the desired filling (marzipan, remonce, kagecreme, fruit preserve, etc.)
  3. Leave at least a 2” border around the filling.
  4. Fold the sides and ends over the filling (or to the sides of the filling, depending on the desired style).
  5. Optional: Add icing along the two sides (usually both white or one white and one chocolate).
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Original Danish Dough Recipe

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Danish Pastry Fillings