The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, they are a variant of puff pastry made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter/margarine, milk, cream and sugar) giving them a richer and sweeter character. The dough is often laminated. Laminated dough is a culinary preparation consisting of many thin layers of dough separated by the mentioned butter, produced by repeated folding and rolling. Danish pastries were exported with immigrants to the United States, and are today popular around the world. Viennoiseries are typically eaten at breakfast or as a snack.
