Danishes

Danish pastries, commonly referred to as danishes, are a class of laminated yeast pastries known for their flaky, tender texture and a variety of sweet or savory fillings. The pastry is associated with Denmark, where it became widespread in the 19th century, though its laminated technique was influenced by Viennese bakers who worked in Denmark during that era. In Danish, the broader category is called wienerbrød, meaning Viennese bread, reflecting the historical connection to Vienna.

The dough is typically an enriched, yeasted dough that is rolled out, folded with butter, and then rolled and folded multiple times to create many thin layers. During baking, the butter steams between the layers, producing the characteristic flaky consistency. The dough often contains ingredients such as milk, eggs, sugar, and sometimes cardamom or vanilla to enhance flavor.

Common fillings and shapes vary widely. Typical fillings include fruit jams, custards, almond paste, cream cheese, and chocolate. Shapes range from spirals and pinwheels to rectangular slices and crescent horns. While most are sweet, savory versions with fillings like cheese and ham are also produced in some markets.

Global production and marketing have led to numerous regional variants. In the United States, danishes are frequently sold as individually portioned pastries with glossy icing or fruit fillings. In Denmark and other parts of Scandinavia, the term wienerbrød covers a broader range of Viennese-inspired pastries. The concept of Danish pastries has also influenced bakery traditions around the world, contributing to a wide array of laminated, filled pastries.