Danish dough is a very versatile medium to create all sorts of pastries, both savoury and sweet. Although in Denmark this type of pastries are called Vienna Bread (wienerbrød), since Austrian bakers introduced them there in the 1840s, they became popular worldwide as Danish pastries. French and other European bakers established in Mexico, started creating these pastries a few decades later, and nowadays, pasta danesa (Danish dough) is used in several traditional types of pan dulce (Mexican sweet bread), such as the classic rollos (spirals or rolls) shown above, with a dollop of jam, or raisins ... click on title for more
My Slice of Mexico 