Sheldon wrote:

> What sense is there to the name "Danish
> >Pastry," which originated in Vienna?
>
> That's not true. Many ethnicities have produced a version of *layered*
> pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast),
> very different from the yeast risen pastry dough produced by the Danes.
> The Danish are excellent bakers, in my opinion far better than the
> Austrians.

Just so you know...the Danish term for "Danish pastry" is "wienerbrod,"
which means "Vienna Bread."

From http://www.inu.org/scherzi/200012/entry12.htm:

"The Danes stole the idea for Danish pastry from the Viennese (it's a long
story, but trust me on this). With Danish honesty and modesty, they give
full credit: The Danes call Danish pastry "Vienna bread," or wienerbrod. (Do
remember that a W is a V in Germanic and Scandinavian languages.) What do
the Viennese call it? I'm told they call it Danish pastry. It doesn't belong
to them anymore; someone else perfected it."

Bob