Danish pastry is named after the type of dough and technique used in Denmark or other Nordic countries. Made with lots of real butter, folded over and over on itself repeatidly to yield the characteristic light flaky pastry. Like Scandinavian cakes they usually include almond, apple, cardamom, cinnamom, and real butter, cream, and/or milk. They take lots of time to make and only a second to wolf down. No preservatives are used and they rely on natural flavors and just the right amount of sweetness unlike many over glazed sugar coated pastries in America.