Danish Pastry is a multilayered sweet pastry. Danish pastries were brought with immigrants to the United States, and are now popular around the world. Butter is the traditional fat used in Danish pastry. They have diffrent shapes. They may be stuffed with jam, marzipan or custard.
Leverpostej is made with pig liver, lard and onions. The dish is served as a spread for rye bread. Leverpostej was introduced in 1847 by the Frenchman François Louis Beauvais in Copenhagen. At time time it was very expensive. Today it is a common food in Denmark.
Frikadeller is a Danish version of meatballs. Traditionally, they are made from minced veal, pork or beef, chopped onions, egg, milk (or water), bread crumbs, salt and pepper. They’re usually fried with butter.