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2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
Danish pastries are made in essentially the same way as croissants. The initial dough is moister and softer, includes sugar and also whole eggs, so it's sweeter, richer, and distinctively yellow, and it isn't given an initial rising.
^ Harold McGee (2004) chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN: “What Americans call “Danish” pastries also originated in Vienna goods, but were introduced to the United States via Copenhagen. In the 19th century, Danish bakers took a basic Viennese enriched bread dough and added even more layering butter, thus making a lighter, crisper pastry than the original.”
Danish pastry on Wikipedia.Wikipedia 