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Danish pastry with almond filling (II)

Yeast dough with butter worked in, rolled out, filled with an almond paste, folded, cut into triangles, proved, brushed with egg and baked. From Erken's Stor kokebok (1949), p. 632.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 632 (falt i det fri)

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About the dish

Wienerbrød II is a yeast bake with almond filling from the baking chapter of the 1949 edition.

How to make it

  1. 1

    Make the dough

    Stir the yeast with the sugar and a little of the cold milk. Add the beaten egg, the flour and the rest of the milk. Work the dough smooth.

  2. 2

    Work in the butter

    Work the butter into the dough. Leave it to rest for half an hour.

  3. 3

    Make the filling

    Mix the ground, blanched almonds with the sugar and 1 tbsp butter into a paste.

  4. 4

    Shape and prove

    Roll the dough out 30 cm long and 1 cm thick. Lay a strip of filling along the middle, fold both sides in and press lightly with the rolling pin. Cut into triangles and leave to rise.

  5. 5

    Bake

    Brush with egg and sprinkle with sugar. Bake in a hot oven (about 225 °C (435 °F)).

Changes from the original

Measures are given in modern units and a hot oven is read as about 225 °C (435 °F). The proving time is an estimate, as the text gives none.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 632)~83% of the text changedremovedadded
500 g hvetemel. ½ kg. hvetemel 3 dl dcl. melk (kald). 1 stk egg (vispet). 1 ss skje sukker (til deigen). 40 g gjær. gr. gjær 220 g smør. gr. smør 1 dl dcl. mandler (skåldet og malt). 1,25 dl sukker (til fyllet). 1 ss smør (til fyllet). egg (til pensling). sukker (til strøing). Rør gjæren ut spiseskje smør. Gjæren utrøres med sukkeret og sukkeret, litt av den kalde melken. Tilsett kolde melk, nu tilsettes det vispede egget, egg, melet og resten av melken. Arbeid deigen jevn.. Arbeid smøret inn i deigen. La den stå i en halv time.. Bland malte, skåldede mandler med sukker Deigen arbeides jevn, og 1 ss smør til en røre.. Kjevle deigen ut til smøret arbeides inn. Står ½ time. Deigen utkjevles 30 cm lengde cm. lang og 1 cm tykkelse. Legg cm. tykk lengde; på midten legges en stripe av fyllet på midten, brett begge sidene inn røren laget gav de skåldede, malte mandler irørt 1¼ dcl. sukker og trykk 1 spiseskje smør. Begge sider brettes inn, trykkes lett ned med kjevlen. Skjær kjevlet. Skjæres i spisser og la dem heve.. Pensle spisser, heves, pensles med egg og strø over egg, strøes med sukker. Stek i varm ovn (ca. 225 °C). Varm ovn.

Note on Modernised

Mål er omregnet til moderne enheter, og «varm ovn» er tolket som ca. 225 °C. Tid til heving er anslått, da teksten ikke oppgir den.

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Frequently asked questions

How much yeast is used?
The recipe uses 40 g of yeast to 500 g of flour. The book does not say what kind, but the amount suits fresh yeast.
How long should they bake?
The book says only a hot oven and gives no time. Bake until golden brown.

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