Danish pastries, also known as Viennese bread, trace their roots back to the 19th century when Austrian bakers brought their expertise to Denmark. These talented bakers introduced the art of working with laminated dough—a type of dough that involves rolling butter into thin layers of pastry. The result was a flaky pastry with a rich history The Birth of the Danish Pastry: The Wienerbrød. The Wienerbrød, or Danish pastry, was born in the early 19th century when a Danish baker traveled to Vienna, Austria, to learn the art of puff pastry making. The baker returned to Denmark and introduced the Viennese technique of laminating butter into dough, which made the pastry flakier and Press on the dough to flatten the butter cubes. Roll the dough to a 12″ x 16″ rectangle and brush lightly with cold water. Fold the dough into 3rds, like a letter. Brush with cold water again. Roll the dough into a tight log and refrigerate. Roll the chilled dough into a 12″ x 16″ rectangle. Step 1: Thaw a sheet of puff pastry per the package instructions, roll it out slightly, and cut diagonal strips on both of the outer ⅓ sides. Step 2: Separate the egg and set aside the white. Mix the egg yolk with almond flour, all-purpose flour, almond extract, powdered sugar, and milk.
Spoon about a heaped teaspoon of ricotta mixture in the center of each puff pastry square. Take one corner of the square and fold it towards the center. Repeat with every other corner/tip to form a pinwheel shape. Secure the center with a blueberry by pressing it down. Repeat with the rest of them.
Preheat oven to 400F. Take the puff pastry dough out of the refrigerator or freezer and let it sit at room temperature for 20 minutes. Prepare a baking sheet by lining it with parchment paper. Mix cream cheese, confectioner's sugar, and 2 teaspoons of vanilla extract together until thoroughly combined.
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    • what pastry is danish pastry