Tebirkes: A Traditional Danish Pastry

Overview

• Name: Tebirkes (also known as thebirkes, kbenhavnerbirkes, or grovbirkes)
• Type: Pastry
• Origin: Denmark
• Main Ingredients:
  • Flour
  • Butter
  • Milk
  • White sugar
  • Yeast
  • Eggs
  • Marzipan
  • Poppy seeds

History

• The term "Tebirkes" combines Danish words:
  • "Te" meaning tea
  • "Birkes" meaning poppy seeds
• Originated from Austria in the 18th and 19th centuries.
• Introduced to Denmark by Austrian bakers in the late 1800s.
• Danish bakers adapted the original recipe, adding marzipan and poppy seeds.
• Popular throughout Denmark, available in most bakeries.

Preparation

• Made with milk, sugar, salt, flour, yeast, eggs, and butter.
• Characterized by laminated dough, folded multiple times creating layers.

Variations

• Traditional filling: Remonce (sugar, butter, nuts or marzipan).
• Other possible fillings:
  • Jam
  • Custard
  • Fruit
• Remonce-filled Tebirkes are most popular.

References

• Notable sources include articles from Bon Appétit, Eat Out, Skandibaking, and Scandinavia Standard.

Related Articles

• Danish pastry: Multilayered, laminated sweet pastry
• Kringle: Type of pretzel
• Peanut butter bun: Chinese sweet baked good

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