Re: ein copenhagener

thomsen wrote:
> Henning Schlottmann wrote:

> > Never heard that. I am from southern Germany so I can't exclude the
> > remote possibility, that it is a regional term in the North. "Danish
> > Pastry" is officially called "Plundergebäck" all over Germany but mostly
> > and more colloquialy one says "Teilchen" (small piece).
>
> "Teilchen" is West-German (Rhineland, Westphalia etc.)
> "Kopenhagener" is north-german, from (parts of) Lower Saxony via Hamburg
> to Schleswig-Holstein. Also, there are worlds between a good
> "Kopenhagener" as you get it in Schleswig-Holstein, and a normal squashy
> "Teilchen" sold in North-Rhine-Westphalia. For Kopenhagener, unlike
> "Teilchen" are made of a sort "Blätterteig" (filo dough) -

So danish pastry is always made from filo dough? I tried to check with
the imaga search of google and found danish pastry with or without filo
dough, so I assumed it would be pretty much identical with my use of
"Teilchen", as they can be Blätterteig or not.

> Zitat aus:
>
> <http://www.cerealia-unibake.de/sites/cerealia/news.jsp>
> "Einzigartig am ?königlich dänischen Gebäck? sind die 24 Schichten aus
> Hefeteig und hochwertiger Margarine, die für leichte, knusprige
> Konsistenz sorgen."

A website, that uses "cerealia" twice in one URL, can't be relevant for
German language.

Ciao Henning
.