Wienerbrød – Danish pastry
This pastry, which is a is called a ” FRØSNAPPER”, is primary eaten at breakfast. The Copenhagen version (east Denmark) is sweet like a cake, containing remonce, the Jutland version (west Denmark) is more like a bread containing cheese. This difference obviously causes big surprises and discussions about which version is the best, when someone gets a “foreign” frøsnapper.
LINKS: (in Danish)
How to make remonc for pastry here
Wikipedia about remonce here
More about this Danish pastry, recipe and explanation at Honest cooking here