These treats are a classic pastry snack interwoven poppy seed and sesame seeds and filled with almond paste. They can be seen lined-up in the widows of bakeries everywhere in Denmark. They are eaten throughout the day in cafes and pubs- joined by coffee or a nice bottle of Carlsberg beer.
Frosnapper – Danish Poppy and Sesame Bread Sticks
- Stand Mixer with paddle attachment
- Large Baking Pans with parchment paper
- 14 oz Frozen puff pastry, all-butter, defrosted in refrigerator
- ½ cup Almond paste (Marzipan)
- ½ cup Sugar
- Flour, for dusting rolling surface
- 7 tbsp Unsalted butter, preferably European, softened
- ½ tsp Kosher salt
- ½ cup White sesame seeds
- ½ cup Poppy seeds
- Make Filling – Combine almond paste and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on low speed until no chunks remain. Add butter and salt until everything is combined into a smooth paste. Set aside.
- Prepare Twists – Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Lightly flour the countertop for rolling out pastry.Lightly dust a work surface with flour. Unwrap puff pastry onto surface. Roll dough into a 12 by 24-inch rectangle with the short side across the bottom. Spread marzipan evenly across bottom half of pastry and fold the top half back over. Lightly brush top with water and spread poppy seeds evenly over top surface with your hands. Cover all the way to the edges. Carefully flip the dough and cover other side with the sesame seeds.
- Cook Twists – Slice equal 1-inch strips lengthwise. Twist each strip twice and layout on a parchment-lined baking pan, 6 per pan. Bake until golden brown, about 8-12 minutes. Rotate pans after 5 minutes. Let cool and serve. Frosnappe can be stored at room temperature for a few days or frozen for months.
- If 17.5 oz puff pastry is the only kind available, roll out enough of the 2 sheets to create one 12 by 24-inch rectangle and continue with recipe.