It is a special discipline to bake tasty pastries that has the right crispyness and lightness that characterizes the Danish classic. The discipline is mastered by our skilled bakers - and here the good-quality ingredients and traditional dough are a large part of the secret. In addition, the special lamination technique makes the pastry deliciously flaky and airy.
Lamination is a folding technique, where dough and margarine are alternately layered and rolled. Danish pastry consists of up to 27 layers depending on the specific type of pastry. At Kohberg, we use rolled margarine instead of butter when we laminate, because the rolled margarine is very flexible - and it is a Danish invention, which was developed especially for baking pastry.
Once you have finished baking our pastry, it is ready to be served as it is - fresh and delicious straight from the oven. If you want, you can also add your own touch with some nice decorations.
Here are a few tips for decorating the pastry: