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A Danish pastry (sometimes shortened to danish; , ) is a multilayered, laminated dough sweet Viennoiserie. Like other Viennoiserie, such as , 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 Austrians Bakery, 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.
In Vienna, conversely, the Danish pastry is known as Kopenhagener Plunder (or simply Kopenhagener, after Copenhagen) or Dänischer Plunder.Utley, Derek (1999). Reis på engelsk: guide, ord og uttrykk, menyordbok. Oslo: NKS-forlag. .
A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. If necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding, and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.
Butter is the traditional fat used in Danish pastry, but in industrial production, less expensive fats are often used, such as trans fat sunflower oil.
One of the baking techniques and traditions that the Austrian bakers reportedly brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry wienerbrød and that name is still in use in Northern Europe today.Sverdrup, Elise (1980). Norway's delight: dishes and specialities. Oslo: Tanum-Norli. . At that time, almost all baked goods in Denmark were given Exoticism names.
Danish pastries of all variations have come to symbolize hygge, a significant concept within Danish culture that embodies a sense of coziness and comfort.
In the UK, various ingredients such as jam, custard, , Cherry, , flaked , , or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness.
In the US, Danishes are typically given a topping of fruit and/or sweetened cream cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where often icing, and, sometimes, powdered sugar and chocolate spritzing are also added.
In Argentina, they are usually filled with dulce de leche or dulce de membrillo.
File:Danish pastry.JPG|Several types of Danish pastry in a bakery in Denmark
File:Pecan and Maple Danish.JPG|A [[pecan]] and [[maple syrup]] Danish pastry sold in the UK
File:Factura membrillo.jpg|Argentine [[facturas]] with dulce de membrillo
File:Danishjf1942.JPG|Danish pastries in the [[Philippines]]
Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. Gertner's obituary appeared in the January 23, 1962 The New York Times:
"At one point during his career Mr. Gertner befriended a Danish baker who convinced him that Danish pastry might be well received in New York. Mr. Gertner began serving the pastry in his restaurant and it immediately was a success."
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