As I munched on some little pastries today from my local bakery, I pondered yet again the difference between the doughs used in "Danish" pastry (which I think is actually more German/Austrian in origin, and is the "default" pastry for traditional American baked goods) and French pastry. Why is it that no matter how flaky and crisp it looks, "Danish" pastry is always softer, less crisp, dare I even say soggier?, than French pastry.
Is it the ingredients? The technique? Do some people actually prefer it?