My husband and I spent some time in Denmark this summer, with the very serious mission of researching pastries and sampling them at every opportunity. I admit, that was my goal, and Dave is a very apt enabler. On our very first foray into a bakery in Copenhagen, I spotted these poppy and sesame encrusted beauties. We bought our two treats--I don't even remember what the second one was--and scooted out to find a place to sit and examine and taste. Under some trees in a little square, we discovered what was to be the go-to pastry during our stay in Denmark.
The Frosnapper we had was made with what's called danish pastry in the US, a rich, buttery, yeasted dough, rolled and folded to create tender, flaky layers--but in Denmark is referred to as "weinerbrod", in reference to its Viennese origin. Within the pastry was a very light vanilla-sugar filling (probably butter and vanilla sugar). Finally, the outside was rolled in LOTS of seeds--that's what makes it so special--then twisted and baked. Frosnapper varies from region to region: some are filled with an almond paste filling, and I have heard there are even savory varieties, filled with cheese. Clearly, more experimentation is in order...
Bon Bon's Poppy Smor Puff
Preparing Frosnapper with storebought puff pastry is a little different from the original, but makes for a super easy treat.
One sheet frozen Puff Pastry
4oz Almond Paste
4oz butter (1 stick), softened
1/2 t salt
1/2 c sesame seed (buy in grocery store bulk section)
1 c poppy seeds (buy in grocery store bulk section)
Meanwhile, put almond paste and sugar into the bowl of a food processor. Process until paste chunks are broken up and mixture is a fine meal. Add butter and process until a smooth paste. Place in a bowl.
Lay thawed, softened puff on a work surface so the long edge is in front of you. Roll out into a rectangle about 15" tall and 22" long. With a dull tool, mark (but do not cut) the mid-line, length-wise.
Spread a thin layer of the almond paste mixture on the bottom section of the puff dough, below the mid-line. Leave about 1/2" space at all edges.
Carefully fold the un-buttered half of the puff over the buttered half of the dough, smoothing it out and squaring the edges manually.
These are best the day baked, but they're still pretty darn good the next day!