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Entenmann's is a 127 year old company originating in New York City.William Entenmann learned the trade of baking from his father in Stuttgart, Germany, and used his acquired skills to work in a bakery in the U.S., eventually opening his own bakery in 1898 on Rogers Avenue in Brooklyn. [1]
The pastry was introduced to Denmark by Austrian bakers who came to work in Copenhagen in the late 1800s. [2] Over time, Danish bakers adapted the recipe and added their own twist by incorporating marzipan filling and poppy seeds on top. [3] [1] Tebirkes is a popular pastry in Denmark and can be found in most bakeries throughout the country. [1]
This is a list of Danish sweets and desserts. The cuisine of Denmark refers to food preparation originating from Denmark or having played a significant part in the history of Danish cuisine. Denmark also shares many dishes and influences with surrounding Nordic countries, such as Sweden , Finland , and Norway .
Racine Danish Kringles is a Kosher certified bakery. [5] Food Network Magazine's December 2013 Holiday Issue included Racine Danish Kringles as the featured food gift from Wisconsin in their "50 States, 50 Food Gifts" article. Lawmakers designated the Kringle as the official Wisconsin State Pastry on July 1, 2013. [6]
In Denmark, Danish pastry comes in many shapes and sizes. "Småkager". Denmark is a noted exporter of butter cookies. Wienerbrød (Danish pastry) – Denmark has a large variety of Danish pastries; most of the recipes are based on the same kind of dough. Kringle – a pretzel-shaped Danish pastry. It has symbolized bakers in Denmark since the ...
A Danish pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers , and originated the name of this pastry.
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Kringle (/ ˈ k r ɪ ŋ ɡ əl /, listen ⓘ) is a Northern European pastry, a variety of pretzel.Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.