Little is known about the history of Danish pastries. They are popular throughout Europe and the USA. In different countries they have different names: the Danish call them Wienerbrod (Vienna bread, after the Austrian capital) and the Austrians call them Kopenhagener (Copenhagen, after the Danish capital). They were introduced to America by bakers from Denmark.
Like croissants, Danish pastries are made from yeast-leavened sweet dough layered with butter or margarine. They are not kneaded for as long as croissants so they will have a softer mouthfeel and will be more tender. They can have all sorts of fillings and/or toppings, such as nuts and fruits