Danish pastries, usually referred to as a Danish, is a sweet pastry which has become a speciality of Denmark and is popular throughout the industrialized world, although the form these pastries take is significantly different from country to country.
The ingredients of a Danish include flour, yeast, milk, eggs, and generous amounts of butter. A yeast dough is rolled out thinly, coated with butter, and then folded into numerous layers. If necessary, the dough is chilled to ease handling. The rolling, buttering, folding, and chilling is repeated several times to create a dough which is buttery and flaky. from wikipedia
It is similare to a puff pastry, but with a yeast dough as the base. Chef taught that the dough should be given only 3 single turns, with a 15-20 minute resting period in-between turns (in fridge) and before its final use.
Demonstrated by Chef Andre.
Bottom from left: Hazelnut twist, Apricot pinwheels, Apple turnovers.
PS. I gave some of my danish to Chef Michael, he said it looks good but if I give it a bit more time to prove, it will be much better.