Danish pastry

Danish pastry is formed of flour, milk, eggs, and butter -- especially butter.

The dough[?] is rolled out thinly, coated with butter, then folded into many layers. If necessary, the dough is chilled. The rolling, buttering, folding, and chilling is repeated several times to create a dough which is buttery and flakey.

Various sweet confections are placed on or within sections of divided dough, which is then baked.

Cardamom is often added to increase the aromatic sense of sweetness.