Danish pastry, also know as Danish, is a multilayered, laminated sweet pastry in the viennoiserie tradition. This pastry type is named Danish because it originates from Denmark. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry.

Danish Pastry consists out of yeast-leavened dough and a type of fat; mostly butter or margarine. The fat can be included in the dough or it can be attached into the dough by laminating. A multilayered dough (dough-fat-dough) in most cases builds up between 16 to 36 layers.