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Dark Chocolate and Hazelnut “Franske Vafler” (Sandwich Cookies)
Our Danish snacks taste test In February, one of the rare times when we were together in Denmark, we filmed a very fun YouTube video …
Brombærsnitter (Blackberry Bars)
What are “Snitter”? If you’ve been around Skandibaking for a little while, you may have noticed that we have several recipes for a baked good …
Rough Puff Pastry
Today’s Recipe As I’m sure you know, pastries are a huge part of Danish and Scandinavian baking. However, the types of pastries you likely most …
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 …
Hazelnut and Salted Caramel Fastelavnsboller
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.
“Easier” Danish Pastry Dough
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.
French Onion Soup Tart
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.
Recipe For Success: Five Tips For Baking Danish Pastries
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!
Æbletærte (Apple Tart with Marzipan Filling)
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!
