Forårstærte (Spring Quiche with Bacon, Peas, and Green Onion)
April is Here! Time just keeps flying by, and we’re somehow already into the fourth month of 2024. How was your Easter? I (Emma) was …
April is Here! Time just keeps flying by, and we’re somehow already into the fourth month of 2024. How was your Easter? I (Emma) was …
Today’s an exciting day – our final fastelavnsbolle recipe of the year! This version is filled with a hazelnut remonce, whipped cream, and salted caramel.
While we already have a Danish pastry dough recipe, this is a slightly tweaked alternative, with enough changes that it made sense to list it separately! It uses less butter and more flour, making it easier to work with and laminate the dough.
It’s getting colder, which means it’s soup season! Soup is one of the best ways to get full and get warm in the autumn and winter, and we love it.
Wienerbrød is what we call Danish pastries in Denmark, which translates to “Vienna bread.” This is because Austrian bakers were actually the first to bring these techniques to Denmark. The irony is that nowadays, these pastries are known as “Danishes” throughout the rest of the world, but “Vienna bread” in Denmark!
Is there anything more autumnal than apples? Add a few warm spices, like cinnamon or cloves, and you’ve got the simple but delicious flavors of autumn!
I have to admit that the end of summer actually makes me happy. When I was in school, it was always so exciting to start a new year! Plus, I prefer autumn and winter over summer in terms of weather anyway.
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.