The term Danish pastry may lead you to think that it is a generic term for all local Danish pastries from Denmark. Yet, what you assume is not half-bad. It is true that they have several varieties of Danish pastry. One of them is WienerbrødWhat they call Wienerbrød in Denmark is a flaky, sweet bread filled with custard or jam and white icing. It translates into 'Vienesse bread', named after the Austrian bakers who introduced Copenhagen to the technique of making laminated dough.  


Danish pastry has many other varieties with different fillings, such as SpandauerFrøsnapper,  ChokoladebolleTebirkesDirektørsnegl, and Kanelgiffel


Speaking of laminated dough, croissant is another pastry that has garnered a worldwide fan following. While the origin of the croissant is thought to be Austria, many people dispute that claim. According to them, France is the origin. Interestingly, the croissant is a famous example of Viennoiserie pastry, which means “things of Vienna”. So that's what we're going with. Viennoiserie is one of the pastry types, along with puff, choux, and danish pastry. But sometimes, Danish may be called Viennoiserie pastry.  


Croissant Vs. Danish 

Making a croissant is a multi-layered process, and you can’t hack it with a quick and easy recipe. The same goes for Danish, but the dough rounds vary. The baker has to fold the pastry to create 27 layers so it can be called truly Danish. On the other hand, the classic croissant will have 55 layers. Isn’t that fascinating?  


Both the pastries have remarkably similar recipes, but a traditional Danish pastry makes use of eggs too. The purpose is to hold the dough and make it sturdier to add fillings. A lot of times, people may use croissant dough for the Danish pastry. But the taste is different. In traditional bakeries making danish and croissant pastries, the rules are clear-cut.   


Pastry lovers are very clear about the techniques used to laminate dough, which distinguishes one pastry from another. So which one are you picking up tsate your cravings?