It would be perfectly reasonable to assume that the best pastry available in Denmark would be a danish (see addendum below). But after eating our way through Copenhagen, we respectfully submit the kanelsnegl.
Translated literally as “cinnamon snail”, the kanelsnegl is Denmark’s take on a cinnamon roll. And in our opinion, the Danes get it exactly right – not too sweet, but also not to bread-y, and just the right amount of spicy cinnamon.
Addendum: A natural question while in Denmark – What is the name for the pastry that Americans call a “danish”? It turns out that it’s weinerbrod, or Vienna bread, as they were reportedly introduced in Denmark by Austrian bakers in the mid 1800s. However, the same pastry in Austria is called Danischer Plunder, which of course refers back to Denmark. More here for a deep dive into pastry…
