Danish pastry

Danish pastry is a flaky, buttery dough layered with folds of butter, similar to croissant dough but often sweeter and richer. Its origins trace back to Austria, but it became popular in Denmark, where it’s known for its light, airy texture and intricate shapes. The dough is laminated, meaning butter is repeatedly folded into it to create thin, many-layered sheets that puff up when baked. Danish pastries are often filled with fruit, cream cheese, or custard, and glazed or topped with icing, resulting in a delightful combination of crispness, tenderness, and sweet or savory fillings.