Tebirkes were my favorite Danish pastry when I lived in Copenhagen. One of the many types of wienerbrød this one is flaky and not too sweet. They go great with a cup of tea anytime. When my pastry chef gave me a super easy recipe for a puffpastry-like dough, I decided it was time to make my own. Birkes is Danish for poppy seeds and tebirkes are basically a butter dough folded over a marzipan spread and sprinkled with poppy seeds. Here's the recipe. Makes about 12 The dough half pound butter half pound cream cheese half pound flour The Filling Half cup marzipan ( you can buy it in tubes in the baking section of supermarkets) Half cup butter Step One Cut the butter and cream cheese into 1 cm cubes Dust with some flour and combine in a paddle mixer Add rest of flour and mix until just combined ( should be still a bit streaky) wrap in clingfilm and refrigerate for an hour Step Two Cream the butter and marzipan into a spread Roll dough into a long rectangle about a half cm thick spread middle third of dough with marzipan mix Fold first third of dough over the middle and fold the other third over the first Cut the dough "log" into 5cm pieces, brush with eggwash and sprinkle with poppy seeds refrigerate again, and when hard, bake at 350 F for about 20 minutes until golden These turned out really great and Sarah's recipe is so much easier than making butter puff pastry from scratch