Birds Eye: Danka Toaster Pastries, 1960s
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✎ Suggest a correctionTranscription: Narrator When we made our new toaster pastry, Danka, 0:01 we didn't set out to make toaster pastry. 0:04 We set out to make pastry. 0:06 We tried to get a crust as flaky 0:09 as pie crust, 0:10 with delicate layers like French pastry, 0:12 with a turnover-like filling, 0:14 and sugary topping like a Danish, 0:16 but Danka is best served warm, 0:19 so we found a way to get Danka into the toaster. 0:21 That was easy. 0:24 The hard part was getting it to be good pastry. 0:26
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