Danish sweets

Danish sweets have a special place among Iranian popular dry sweets. As you know, this sweet is a gift from Switzerland, but these days you may know it more under the name of “Gol Mohammadi” sweet. In the preparation of Danish pastry, multiple layers of dough are used with sheets covered with cream and butter or jam and chocolate, which are folded 27 times on top of each other and covered with truffles, nuts or sugar.

Milk, sugar, eggs, white flour and butter are used in the preparation of Danish sweets, which cause puffiness or swelling by adding yeast. The puffiness of the Danish pastry depends on the freshness of the dough and the temperature of the oven. In traditional Danish sweets, traditional fats and butter are used. But if Danish pastry is to be prepared industrially, the fat will be pastry fat. This sweet has many fans in countries such as Denmark, France, Austria, Sweden, America, England and Argentina, although the way to prepare it is also different in each country.