Danish pastry is the name given to a style of sweet pastry which has become a speciality of Denmark and is popular throughout the world, although the form these pastries take is significantly different from country to country. In Denmark it is called wienerbrød (Viennese bread) and the Viennese make a claim to have invented it.

Danish pastry is formed of flour, milk, eggs, and especially butter.

The dough is rolled out thinly, coated with butter, then folded into many layers. If necessary, the dough is chilled. The rolling, buttering, folding, and chilling is repeated several times to create a dough which is buttery and flaky.

Various sweet confections are placed on or within sections of divided dough, which is then baked.

Cardamom is often added to increase the aromatic sense of sweetness.