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In the Middle Ages pies were made with extremely hard crusts that served as containers rather than as the edible part of the dish. Known as coffins, these thick pastry cases were used to seal and protect meat fillings during long cooking times over open hearths. This technique preserved food well before refrigeration existed. The crusts were baked for hours until hard and often discarded or reused as a base for soups once the filling was eaten. The practice varied by social class and has roots t
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The Danish pastry's journey didn't stop in Copenhagen. Around 1915, Danish immigrant baker Lauritz Kløver opened a shop in New York City, where his pastries became a sensation. Their popularity in America grew so much that by the mid-20th century, 'Danish' had become the common name in English-speaking countries, even as Danes themselves still call them 'wienerbrød' in honor of their Austrian origins. The pastries evolved into distinct forms like the spandauer (a filled pastry) and the pretzel-s
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