Danish pastries

sweet food pastry

multilayered, laminated sweet pastry

Kringle (, ) 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 a characteristic pretzel-like twisted shape.

Remonce is a cake-filling paste used in various traditional Danish pastries. It is made by creaming softened butter with sugar, and is sometimes flavoured with cinnamon (e.g. in cinnamon snails), cardamom, custard, marzipan, or almond paste. Remonce is always baked along with the pastry.

Tebirkes (sometimes thebirkes, københavnerbirkes, or grovbirkes) is a traditional sweet Viennoiserie originating from Denmark. It is made with two layers of yeast leavened laminated dough sandwiching a layer of marzipan filling and topped with poppy seeds.