What is Danish pastry?
{{Infobox food | name = Danish pastry | image = Glazed apple Danish.jpg | caption = A typical ''Spandauer''-type Danish with apple filling and glazing | alternate_name = | country = [[Denmark]]<br>[[Austria]] | course = | type = Sweet [[bread]] | served = | main_ingredient = [[Wheat flour]], [[butter]], [[milk]], [[Egg (food)|eggs]], [[yeast]]. | variations = | calories = | other = }} A '''Danish pastry''' (sometimes shortened to '''Danish''', especially in [[American English]]) is a [[laminated dough|laminated]] sweet [[pastry]]. it is made in the [[viennoiserie|Viennese]] style. It is called Kopenhagener in Austria and Wienerbrød in Denmark.<ref>{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=RL6LAwAAQBAJ&q=oxford+companion+to+food |title=The Oxford Companion to Food |date=2014 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |language=en}}</ref> Like [[croissant]]s, they are made with [[puff pastry]]. The laminated [[baker's yeast|yeast]]-leavened [[dough]] gives a [[Layer|layered]] [[texture]]. ==Composition== Danish pastry is made of [[baker's yeast|yeast]]-leavened [[dough]] of [[wheat flour]], [[milk]], [[Egg (food)|eggs]], [[sugar]], and a lot of [[butter]] or [[margarine]].<ref>{{cite book|url=https://books.google.com/books?id=HXtJivmeDfcC&q=danish&pg=PA267|title=Technology of Breadmaking|first1=Stanley P.|last1=Cauvain|first2=Linda S.|last2=Young|date=20 May 2007|publisher=Springer Science & Business Media|isbn=9780387385655|access-date=15 December 2017|via=Google Books}}</ref> The dough is rolled out thinly. Then it is covered with thin slices of butter. The dough is [[folded]] and rolled several times.<ref>{{cite book|url=https://books.google.com/books?id=5qUPmsiTV6cC&q=laminated|title=Professional Baking|first=Wayne|last=Gisslen|date=17 January 2012|publisher=John Wiley & Sons|isbn=9781118083741|access-date=15 December 2017|via=Google Books}}</re