If you love Danish pastries, then classic tebirkes are a must-try! These flaky, buttery breakfast pastries are a staple in Denmark, known for their delicate layers of laminated dough and a generous coating of poppy seeds. Perfect with a cup of coffee in the morning!Making tebirkes requires patience and precision, as the dough is laminated with butter through a series of folds—typically 3 turns, then 4 turns, and finally another 3 turns—to create the signature airy layers. After shaping, each bun is brushed with egg, coated in poppy seeds, and cold-proofed overnight to enhance the flavor and texture.Ingredients You’ll NeedFor the Dough:For Laminating:For the Topping:Poppy seedsEggs How to Make Tebirkes with Poppy Seeds:Though they require time and technique, the result is well worth the effort—perfectly crisp, buttery layers with a delicate crunch from the poppy seeds. For another delicious variation, tebirkes can also be made with a sweet almond paste…
