Editing Danish pastry (section)

==Varieties==
In Sweden, Danish pastry is typically made in the ''Spandauer''-style, often with vanilla custard.

In the UK, various ingredients such as [[jam]], [[custard]], [[apricot]]s, [[Cherry|cherries]], [[raisin]]s, flaked [[almond]]s, [[pecan]]s, or [[caramelized]] [[toffee]] are placed on or within sections of divided dough, which is then baked. [[Cardamom]] is often added to increase the aromatic sense of sweetness.

In the US, Danishes are typically given a topping of fruit or sweetened cream cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where often icing, and, sometimes, powdered sugar and chocolate spritzing are also added.

In Argentina, they are usually filled with [[dulce de leche]] or [[dulce de membrillo]].

<gallery class="center" caption="Danish pastry in different countries" widths="190px" heights="160px">
File:Kringle (6868378753).jpg|A slice of a ''kringle'' with remonce, a type of Danish pastry common in Denmark
 File:Danish pastry.JPG|Several types of Danish pastry in a bakery in Denmark
 File:Pecan and Maple Danish.JPG|A [[pecan]] and [[maple syrup]] Danish pastry sold in the UK
 File:Factura membrillo.jpg|Argentine [[facturas]] with [[dulce de membrillo]]
 File:Danishjf1942.JPG|Danish pastries in the [[Philippines]]
</gallery>

===United States===
[[File:Danish (1).jpg|thumbnail|A slice of an American apple crumb Danish]]
Danish pastry was brought to the United States by [[Danish Americans|Danish immigrants]]. Lauritz C. Klitteng of [[Læsø]] popularized "Danish pastry" in the US around 1915–1920. According to Klitteng, he made Danish pastry for the wedding of [[President of the United States|President]] [[Woodrow Wilson]] in December 1915. Klitteng toured the world to promote his product and was featured in such 1920s periodicals as the ''National Baker'', the ''Bakers' Helper'', and the ''Bakers' Weekly''. Klitteng briefly had his own Danish Culinary Studio at 146 Fifth Avenue in [[New York City]].<ref>{{cite book | author=Hakon Mielche | author-link=:da:Hakon Mielche | title = Jorden rundt med morgenbrød (in Danish)| year = 1944| publisher=Hasselbalch}}</ref>

Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. Gertner's obituary appeared in the January 23, 1962 ''[[The New York Times]]'':
<blockquote>"At one point during his career Mr. Gertner befriended a Danish baker who convinced him that Danish pastry might be well received in New York. Mr. Gertner began serving the pastry in his restaurant and it immediately was a success."</blockquote>