Danish pastry

A Danish pastry (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The danish recipe is however different from the Viennese one and has since developed into a Danish specialty. However, the origin of the pastry is not clear as it is called Kopenhagener in Austria and Wienerbrød in Denmark. Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.

Source: Wikipedia