Danish pastry

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A Danish pastry (sometimes shortened to Danish; Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ], lit. 'Viennese bread') is a multilayered, laminated sweet viennoiserie. Like other viennoiserie, such as croissants, it is neither a bread nor a pastry, as it uses yeast-leavened dough, that is laminated like puff pastry to create a layered texture. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this product. The Danish recipe is however different from the Viennese one and has since developed into a Danish specialty. The origin of the product itself is also not clear. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world.

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