Plundergebäcke

Plundergebäcke, often simply called Plunder, refers to a category of Danish pastries made from a laminated dough. This dough is a yeast-leavened dough that has been repeatedly rolled and folded with butter, creating numerous thin layers. The process is similar to that used for croissants, but the dough typically contains eggs and sugar, contributing to a richer, sweeter flavor and a tender texture.

The origin of Plundergebäcke is widely attributed to Danish bakers who were inspired by Viennese baking techniques in the mid-19th century. This influence is reflected in the German term "Plunder," which is thought to be derived from "Viennese." While the technique originated elsewhere, Denmark has perfected and popularized these pastries, making them a staple of Danish baking culture.

Plundergebäcke are characterized by their flaky, buttery layers and are often filled with various ingredients before baking. Common fillings include fruit preserves, cream cheese, marzipan, or nuts. They can also be topped with icing, nuts, or sugar. The versatility of the dough allows for a wide array of shapes and designs, from simple squares and rectangles to more elaborate twists and braids. Plundergebäcke are a popular breakfast item or treat enjoyed with coffee or tea in Denmark and have gained international recognition.