FOOD PROCESSING BAKERY EQUIPMENT

A Danish pastry, sometimes abbreviated Danish especially in the USA, is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries.
It is called wienerbrød (Danish pronunciation: [ˈʋiːˀnɔˌbʁœːˀð], lit. "Viennese bread", corresponding to the French Viennoiserie) in Denmark, Finland, Iceland, the Faroe Islands, Norway and Sweden. It is referred to as facturas in some Spanish speaking countries.

In Vienna, the Danish is referred to as "Plundergebäck" or "Golatschen". Like other viennoiserie pastries, such as croissants, danishes are made of laminated yeast-leavened doughs, creating a layered texture similar to a puff pastry.