Wienerbrødsstang (Danish Pastry Slices with Marzipan Filling)
Hi everyone! If you’ve been following along with recent recipes on our blog, you’ll know that we just shared a base recipe for wienerbrødsdej, or Danish pastry dough.
Hi everyone! If you’ve been following along with recent recipes on our blog, you’ll know that we just shared a base recipe for wienerbrødsdej, or Danish pastry dough.
Welcome…to the recipe that has undoubtedly challenged us the most on this blog! We started our journey on Skandibaking by immediately working on recipes for homemade Danish pastries, as these are one of our favorite treats.
Happy May everyone! If you’re signed up to our newsletter, you may have read the one we sent out a few days ago. We made the controversial statement that May is probably the second-best month of the year.
Let’s talk side dishes! There are so many to choose from, and they all have their individual merits. We love vegetables, so any kind of salad or roasted veggie is right up our street.
We haven’t shared a classic Danish pastry recipe in a while, so we’re super excited for today’s post! When we started our blog, we very quickly developed and posted recipes for our favorite traditional Danish pastries, like spandauer, kanelsnegle, and tebirkes.
February in Scandinavia is the season of Fastelavn and fastelavnsboller. In Denmark, this holiday is similar to Carnival and involves children dressing up in costumes and hitting barrels filled with candy.
It’s hard to believe that we are already halfway through October! Halloween is coming up fast, then it will be Thanksgiving, and then Christmas before we even know it.
One of the best flavor combinations of all time is tart jam and sweet almond marzipan. If you’ve ever had those sweet Anthon Berg chocolates* at Christmastime, then you know exactly what I’m talking about.
Summer is here, and we are constantly on the hunt for delicious and light summer recipes. Today’s is for a sommer madtærte, or summer quiche.