remonce

Borrowed from Danish remonce, of uncertain origin.

• IPA^(key): /rɪˈmɒns/

remonce (uncountable)

1. A pastry filling or topping made from butter creamed with sugar and often including some form of almonds.
   • 2002, Denmark: The Guide for All Budgets, Completely Updated, with Many Maps and Travel Tips, Fodor's Travel Publications (→ISBN)

     Once the dough has been rolled and chilled, it is finally shaped into pretzel forms (called kringle), as well as braids, squares, triangles, fans, combs, swirls, pinwheels, horns, crescents, and wreaths, and filled with remonce, the stupefyingly rich […]

   • 2012, Signe Johansen, Scandilicious Baking, Hachette UK (→ISBN)

     Tebirkes are delicious poppy seed covered Danish pastries, a little like pain au chocolat in appearance, but with buttery almond remonce inside instead of chocolate.

• remonce on Wikipedia.Wikipedia

Unknown. Possibly cognate to French remonter, possibly introduced by Swiss bakers in the 19th century, from Italian rimanenza (“leftovers”), converted into pseudo-French, to refer to reused parts from older baked goods.[1]

• IPA^(key): [ʁæˈmʌŋsə]

remonce c (singular definite remoncen, not used in plural form)

1. remonce