The Danish Diagram: A Chef-Recommended List of the Best in the U.S.

We played telephone with professional bakers to create the ultimate guide to finding the laminated, filled pastry.

Danishes are complicated. With such a broad definition — a laminated pastry with a filling in the center — it’s difficult to pin down what exactly makes the quintessential Danish. Danishes can really be filled with anything: cream cheese or custard, fruit or vegetables, chocolate ganache or even pork barbecue. The options are endless, making every single Danish distinct and memorable.

So to discover some of the most special Danishes out there today, we took to the experts, asking each person, “What’s the best Danish you’ve ever had?” We then reached out to the person who made these favorite Danishes and asked them the same question. We started with 2022 F&W Best New Chef Genie Kwon of Kasama in Chicago, whose long, thin, sugar-dusted ham-and-cheese Danish wowed restaurant editor Khushbu Shah. At the end of this long, buttery game of telephone? A list of some of the best Danishes in America today.

1. Spinach-and-Artichoke Danish

"Sarah Mispagel-Lustbader and Ben Lustbader do a spinach-and-artichoke Danish at Loaf Lounge in Chicago. I love savory Danishes, and the salt with the flaky, buttery pastry is so satisfying.” — Genie Kwon, Kasama, Chicago

Related: Tim Flores and Genie Kwon's Chicago City Guide

2. Maple-Roasted Squash Danish

“The sweet Danish at Mindy's Bakery in Chicago is amazing! I love everything she, chef Bo Durham, and the team make there, but the maple-roasted squash Danish is really something special. It has vanilla custard and a nice, crunchy brûléed sugar top. It's the perfect crème brûlée with the flaky pastry serving as an edible vessel.” — Ben Lustbader, Loaf Lounge, Chicago

3. Artichoke, Peas, Green Garlic Cream, Preserved Lemon, Potato, and Parmesan Danish

“The best Danish I had recently was at Wayfarer Bread in La Jolla, California. I was there in April, 2022, and I had a Danish that was filled with artichoke, peas, green garlic cream, preserved lemon, potato, and Parmesan. It was so beautiful and flavorful! My best friend and I went to the shop, bought tons of pastries, and then found a cute little bench that faces the ocean (which was obviously where everyone came to eat their Wayfarer treats — the ground was covered in croissant shards.) I'm from San Diego and nothing makes me feel at home like sitting on the beach. Sitting there with such a flawless Danish, soaking up the sunshine was perfection." — Sarah Mispagel-Lustbader, Loaf Lounge, Chicago

4. Lemon Poppyseed Danish

“Anything Kelsey Morgan makes is made with love and talent, and every bite of her lemon poppy seed Danish is exactly what you could imagine — crispy, sweet, balanced, and delicious.” — Mindy Segal, Mindy's Bakery, Chicago

Related: You Can Have Martha Stewart's Favorite Pastries Delivered to Your Door

5. The Nixtamal Queen

“The Nixtamal Queen from Gusto Bread is a brilliant take on a kouign-amann, using housemade masa which speaks to the Latinx heritage of the owners Arturo and Ana. It’s delicately moist and intricately layered, and the traditional sweetness of the kouign-amann is tempered with the earthy, savory nature of the heirloom masa, as well as the tangy sourdough levain. I can't recommend it enough!” — Crystal White, Wayfarer Bread, La Jolla, California

6. Raspberry Danish

“My favorite Danish in recent memory has to be the raspberry Danish by Carlos Enriquez of Bakers Kneaded. I got it at a coffee shop — it was so pleasant and the pastry cream and fresh berries really were a nice touch." — Arturo Enciso, Gusto Bread, Long Beach, California

7. Strawberry Danish

“It’s tough to forget a beautifully made pastry that celebrates seasonal fruit. I’m a sucker for summer berries, and Jackrabbit’s strawberry Danish, filled with locally grown strawberries, is a special kind of treasure.” — Kelsey Morgan Mari, Biddeford, Maine

8. Toad in a Hole Danish

“The best Danish that I have had came from chef Lincoln Carson at his former restaurant, Bon Temps. It was a savory Danish topped with an over-easy egg, cooked right inside the flaky croissant dough.” — Carlos Enriquez Bakers Kneaded, Los Angeles

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