📝 About This Recipe
A staple of Danish bakeries, Tebirkes are a masterpiece of laminated pastry featuring flaky, buttery layers and a sweet, nutty remonce filling. These golden rectangles are famously topped with a dense layer of blue poppy seeds, providing a delightful crunch that contrasts with the soft, airy interior. Whether enjoyed for a slow weekend breakfast or as a midday 'fika' treat, they represent the pinnacle of Scandinavian baking craft and cozy comfort.
🥗 Ingredients
The Yeast Dough
- 1 cup Whole milk (lukewarm, about 95°F)
- 25 grams Fresh yeast (or 2.5 teaspoons active dry yeast)
- 1/4 cup Granulated sugar
- 1 large Egg (at room temperature)
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1/2 teaspoon Fine sea salt
Lamination Layer
- 1.25 cups Unsalted European-style butter (cold, high fat content preferred)
Remonce Filling
- 1/2 cup Unsalted butter (softened)
- 1/2 cup Granulated sugar
- 1/4 cup Almond paste or Marzipan (grated)
Topping & Finish
- 1 Egg (beaten with 1 tablespoon water for wash)
- 1/2 cup Blue poppy seeds (for a thick, traditional coating)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the yeast in the lukewarm milk. Add the sugar, egg, and salt, whisking until combined.
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2
Gradually stir in the flour until a soft dough forms. Knead gently for 2-3 minutes; the dough should be smooth but not overly worked, as we want to keep it tender. Wrap in plastic and chill in the refrigerator for 30 minutes.
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3
Prepare the butter for lamination: Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften it slightly, then roll it into a 7x7 inch square. Keep it cool but pliable.
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4
On a lightly floured surface, roll the chilled dough into a 12x12 inch square. Place the butter square diagonally in the center of the dough. Fold the corners of the dough over the butter like an envelope, sealing the seams completely.
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5
Gently roll the dough into a long rectangle (about 18x8 inches). Fold the dough into thirds like a letter. This is your first 'turn'. Wrap and chill for 30 minutes. Repeat this rolling and folding process two more times for a total of three turns, chilling between each.
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6
While the dough finishes its final chill, make the remonce filling by creaming together the softened butter, sugar, and grated almond paste until smooth and spreadable.
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7
Roll the final chilled dough out into a large rectangle, approximately 12x24 inches and about 1/4 inch thick.
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8
Spread the remonce filling in a thick strip down the center third of the dough (lengthwise). Fold one side over the filling, then fold the other side over that to create a long, three-layered log.
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9
Brush the top of the log generously with the egg wash. Press the top side of the log face-down into a tray filled with poppy seeds, or sprinkle them on very thickly so the surface is completely covered.
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10
Using a sharp knife or a pizza cutter, slice the log into 10-12 equal rectangles (about 2 inches wide). Place them on a parchment-lined baking sheet, poppy seed side up.
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11
Cover the pastries loosely with a clean kitchen towel and let them rise in a warm spot for 45-60 minutes until they look puffy and have nearly doubled in size.
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12
Preheat your oven to 400°F (200°C). Bake the Tebirkes for 18-22 minutes, or until they are deeply golden brown and the layers are visibly flaky.
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13
Transfer to a wire rack and let cool for at least 10 minutes before serving. This allows the remonce filling to set slightly so it doesn't run out when bitten.
💡 Chef's Tips
Always use cold butter for lamination; if the butter melts into the dough, you will lose those distinct flaky layers. When rolling the dough, use a light touch and plenty of flour on the surface to prevent sticking and tearing. For the most authentic flavor, use a high-quality marzipan with at least 50% almond content for the filling. If the dough becomes too springy and difficult to roll, let it rest in the fridge for 10 minutes to relax the gluten. Don't be afraid of the poppy seeds—the traditional Danish version is almost entirely black on top!
🍽️ Serving Suggestions
Serve warm with a steaming cup of dark roast coffee or a strong black tea. Pair with a slice of sharp Danish Havarti or Vesterhavsost cheese for a savory-sweet contrast. Enjoy alongside a bowl of fresh Nordic berries like cloudberries or raspberries. For a true Copenhagen experience, serve as part of a 'Morgenmad' (breakfast) spread with soft-boiled eggs and rye bread.