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Tebirke at Bien Cuit
Don’t call it a Danish—though a Copenhagen café staple, this deceptively simple poppy-seed pastry is actually a product of the Viennese, not the Danes. Owner Zachary Golper gives the Austria-by-way-of-Denmark novelty a New York revamp at his Cobble Hill bakeshop. He jacks up richness by padding the viennoiserie with extra butter, making for a superbly moist, delicate dough. Subbing out traditional dense marzipan, the pâtissier fills the bundle with smooth almond cream laced with poppy seeds, echoing the savory nuttiness with a generous sprinkle of dried seeds on the crust. 120 Smith St between Dean and Pacific Sts, Cobble Hill, Brooklyn (718-852-0200, biencuit.com). $4.
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New Yorkers are savvy when it comes to sweets, with Chinese hopia, Jewish rugalach and, of course, meteoric French-American mash-up cronut all part of our everyday pastry lexicon. But the category is widening, with bakeries and restaurants offering unsung pastries from far-off locales like Scandinavia and Turkey. Featuring both savory snacks and sweet options, here are four must-try bites to add to your pastry Rolodex.
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