My husband and I spent some time in Denmark recently, with the very serious mission of researching pastries and sampling them at every opportunity. On our very first foray into a bakery in Copenhagen, I spotted these poppy and sesame encrusted twists. We bought 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. <br /> <br />The Frosnapper we had was made with what we know as danish pastry in the U.S.--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). The outside was rolled in LOTS of seeds--which is what made 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... I have also seen the name "tebirkes" for these. <br />You can make this with your favorite danish dough, but this version uses store-bought puff-pastry sheets, making it a snap to make when your days are busy. Look for a good, all-butter brand.

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