Step 2. In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water. Step 3. Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Press on the dough to flatten the butter cubes. Roll the dough to a 12″ x 16″ rectangle and brush lightly with cold water. Fold the dough into 3rds, like a letter. Brush with cold water again. Roll the dough into a tight log and refrigerate. Roll the chilled dough into a 12″ x 16″ rectangle. Wienerbrød is what we call Danish pastries in Denmark, which translates to "Vienna bread.". This is because Austrian bakers were actually the first to bring these techniques to Denmark. The irony is that nowadays, these pastries are known as "Danishes" throughout the rest of the world, but "Vienna bread" in Denmark! Step 2: Allow this to sit for 5 minutes before whisking everything together to create a smooth mixture. Step 3: In a separate bowl, beat the cream cheese and sugar until smooth, then add the vanilla extract. Step 4: Line a baking sheet with parchment paper. Place the sheet of puff pastry onto the baking sheet and cut into 6 even rectangles. Summary. Although both croissants and Danish pastries use similar ingredients for the dough, traditional Danish pastries also incorporate eggs into the dough.Croissants provide around 3 times more cholesterol as well as slightly more carbs and calories when compared to Danish pastries.. Generally, croissants contain higher levels of various vitamins than Danish pastries. In a small dish, combine the egg and 1 tsp. of water, mix, and brush over the tops of the danishes with a pastry brush. Bake. Place the danishes in the oven and bake at 400 degrees Fahrenheit for 20-25 minutes, until golden brown. Then, remove them from the oven and allow them to cool to room temperature. 4 - Double pie crust. A double pie crust refers to a pie crust that consists of both a bottom crust and a top crust. It is used when making pies that have a filling that needs to be enclosed between two layers of crust. Double pie crusts are commonly used for fruit pies, such as apple pie, cherry pie, or pumpkin pie. Danish pastries, or "wienerbrød," are a delightful and diverse collection of sweet treats that hold a special place in the hearts of Danes. From the buttery, flaky layers of a Spandauer to the sweet, gooey center of a Kanelsnegl, these pastries are sure to satisfy any sweet tooth. Zyzt.