Comments on: Daring Bakers: Danish braid and pastries

By: Elif

Elif — Thu, 24 Jul 2008 00:48:45 +0000

Hi,this is wonderful recipe but i think the same about orginal danish pastry’s taste.Because i ate it in le pain quotidien than i addict it.and it is not include cardomom.
i’d like to cook dansih pastry but i could not find a good and original recipe.Do you suggest any source or recipe or would you cook it and share with us?i m looking forward it.
Elif

By: Tartelette

Tartelette — Fri, 04 Jul 2008 19:52:49 +0000

You had the same reaction I did when we made the croissants…hard to be happy with something else than the original. I think that a lot of different turned out with a lot of different texture, bready versus flaky. I like both as long as there is sugar in them! The pinwheels are adorable!

By: Meeta

Meeta — Wed, 02 Jul 2008 06:49:14 +0000

I liked your unbiased critique of this recipe. Even though they did not taste like the real thing as you would get them in Sweden I still liked the recipe. Probably with chos and raspberries everything tastes good. However I have to say your filling does sound tooooo tempting! Lovely!

By: Pook

Pook — Wed, 02 Jul 2008 03:49:00 +0000

I’m love your pinwheels, and I think custard feeling is great.

By: ingegerd

ingegerd — Tue, 01 Jul 2008 18:13:46 +0000

its look beautiful!!Nice work!!I like your blog!i loves cats!=)

By: Y

Tue, 01 Jul 2008 13:59:54 +0000

What beautiful beautiful pastries! I love the filling you picked.

By: Aparna

Aparna — Tue, 01 Jul 2008 10:18:38 +0000

While I’m not familiar with bilberries, your braid and Danishes look absolutely stunning and professional.

By: Lisa

Lisa — Tue, 01 Jul 2008 04:01:18 +0000

So pretty! Very nice job on the braid and I’m going to copy the pinwheels :)