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Tebirkes (Danish Poppyseed Pastries)

Course Breakfast
Cuisine Danish
Keyword almond, bread, Danish, Denmark, marzipan, pastry, poppyseed, Tebirkes
Prep Time 1 hour
Cook Time 16 minutes
Resting Time 15 hours 30 minutes
Total Time 16 hours 46 minutes
Servings 14 Tebirkes



  • 2 1/4 teaspoons active dry yeast
  • 2/3 cup lukewarm water 105-115˚F
  • 2 1/2 cups all-purpose flour
  • 1 egg
  • 1 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter chilled


  • 3 1/2 ounces marzipan grated
  • 1/3 cup (5 1/3 tablespoons) unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla sugar or vanilla extract
  • 1 teaspoon all-purpose flour


  • 1 egg
  • 2 tablespoons milk
  • Poppyseeds blue or white


To make the dough:

  • In the bowl of a stand mixer fitted with a dough blade or a large bowl, sprinkle yeast over lukewarm water. Allow to sit until frothy, about 10 minutes.
  • Mix in the flour, egg, sugar, and salt until a smooth dough comes together. If too sticky, add a little more flour. If too dry, add a little more water. Cover the dough and refrigerate for 3 hours.
  • On a lightly floured surface, roll the rested dough into a large square. Thinly slice the chilled butter and arrange in a layer at a 45˚ angle of the corners to make a diamond inside the square. Fold in the corners of the dough towards the center and seal to enclose the butter layer.
  • Being careful to not crack the dough and expose the butter, roll the dough into a rectangle about 7x23 inches. Fold 1/3rd of the dough inward towards the center followed by the other side to create three layers. Cover in plastic and refrigerate for 30 minutes. Roll the dough out again and fold inwards again, then refrigerate another 30 minutes. Repeat the process one more time for a total of three times.

To make the filling:

  • In a medium bowl, mix together the grated marzipan and butter. Fold in the sugar, vanilla sugar, and flour until smooth.

To form the Tebirkes:

  • Line two baking sheets with parchment or lightly grease.
  • On a lightly floured surface, roll the laminated dough into a rectangle about 8x25 inches.
  • Spread the marzipan filling down the center third of the dough. Fold each side inward over the filling to create about 1 1/2 inches of overlap.
  • Cut the filled pastry crosswise into 2 inch wide pieces and arrange about 2 inches apart, seam side down, on the prepared baking sheets. Cover and refrigerate for 8 hours or overnight.

To bake the Tebirkes:

  • After refrigerating, allow the Tebirkes to rest at room temperature for another 3 hours.
  • Preheat oven to 425˚F.
  • Beat together the egg and milk. Brush over the tops of the Tebirkes and cover completely with poppyseeds.
  • Bake in preheated oven for 5 minutes. Reduce heat to 400˚F and bake for another 15 minutes or until golden.