These are the most basic, standard Danish pastry, at least in Denmark. What you may know as “Danishes” are perhaps more similar to spandauer. But kanelsnegle, which translates to “cinnamon snails,” are just a perfect example of how sometimes, simplicity is best. That being said, the best kanelsnegle are made with Danish pastry dough.
They are filled with a marzipan filling, then topped with kagecreme (pastry cream/custard) or jam. Biting into a perfect spandauer is unmatched – the sweetness of the marzipan and vanilla kagecreme combined with the flakiness of the dough…just a match made in heaven!
Made with laminated, buttery Danish pastry dough and filled with marzipan. The texture and flavor combination is unique and just makes for the perfect treat.
These plaited buns or twists are made by weaving a soft dough around a delicious cardamom remonce before baking. They are closer to a Swedish cardamom bun, and are delicious, with a buttery, earthy aroma. You can also get a cinnamon version.
A Frøsnappere or "seed snapper" is buttery puff pastry that's been smeared in a sticky remonce and poppy seeds and then twisted around itself and baked to make a sort of crunchy, sweet wand. They are also sometimes made in savoury versions with cream cheese and sesame seeds.
To make Kanelgifler, the cinnamon remonce is rolled into pastry in a similar way as for a cinnamon roll, but the ensuing bun is baked pastry side down.
An alternative rhubarb-based wienerbrød is the rabarbarhorn, a flaky pastry wrapped around marzipan remonce and rhubarb. You can also find a raspberry version, a hindbærhorn, shaped like a French croissant, or even an æblehorn, an apple version, for that matter.