So I probably could have done something a bit more interesting for Denmark, but if I have an opportunity to buy a big box of pastries, I’m going to buy a big box of pastries. I don’t need much of an excuse.
I ordered six (and prepare for some seriously Nordic-sounding names): hoj snegl, spandaur, tebirkes, overskarn, æblefisk, and royal crown.
After two or three, they started to feel somewhat interchangeable. That’s unfair, of course; they’re all different enough. But they all have the same (delicious) flaky pastry base, and they all have a delightfully subtle sweetness.
They’re so different from the cloying sugar-bomb danishes that you’ll find at most doughnut shops that it’s hard to even compare them. They practically belong in entirely different categories.
They’re all pretty great, in case that isn’t clear. There’s nothing like a really good pastry from a bakery that knows their craft, and the Danish Pastry House clearly knows their craft.