If, while you’re in Denmark, you are invited for a cup of coffee, a birthday party, a breakfast or any other function you will most likely be served Danish Pastry.
The Danish Pastry comes in a lot of varieties and is well known all over the world, but having said that, travelling the world you will find a lot of stuff called Danish Pastry where the only comparison is in the name.
The Danish Pastry is not really a Danish invention, probably a surprise for you?
In the last half of the 18th century a lot of bakers and pastry cooks from Europe, mainly Austria, moved to Copenhagen and other parts of Denmark, due to a shortage of trade people in Denmark.
In the beginning of the 19th century more than 50% of the bakers and pastry cooks in Denmark were foreign, and by 1820 a new law was put in force in the country to stop foreign tradespeople to enter Denmark.
Due to this new law, the Austrian bakers now had to employ Danish workers, who picked up on the secret from the Austrian tradespeople, how they laminated the dough and the fat, and they changed the recipe by adding more fat.
Margarine was developed in 1869 and the first Danish margarine factory opened in 1883 by the grosser Otto Mønsted.
And as the margarine got better so did the Danish Pastry.
For more information and recipes see Danish Pastry and Recipe.