Title: Assorted individual danish
 Categories: Baker
      Yield: 4 Servings
 
    1/2    Recipe danish dough
           Egg wash (one egg, lightly
           Beaten with 2 teaspoons
           Milk)
           Remonce (cinnamon and plain)
           Fillings:
           Jam (raspberry and apricot)
           Cheese filling
           Homemade chunky apple or
           Pear sauce or cranberry
           Conserve
           Cinnamon sugar
           Lekvar
           Chopped chocolate mixed with
           Sugar
           Lemon curd (puff tart recipe
           With 2/3 cup sugar instead
           1/2)
           Pastry cream
           Toppings:
           Streusel
           Toasted sliced almonds
 
  Preheat oven to 350 degrees F.
  
  On a lightly floured surface, roll the dough out to a rectangle
  measuring a little larger than 20 x 10 inches when relaxed.  Brush
  off any excess flour.  Square off the edges with a pizza cutter. Cut
  the rectangle into 10 (5 inch) squares.  Spread each with remonce
  and/or the filling. Form the pastries.  Place on a sheet tray lined
  with parchment paper. Proof, in a warm draft free place, covered with
  a dish towel, until they are a little puffy and a finger pressed
  lightly into the dough leaves a slight indentation. Brush lightly
  with egg wash and sprinkle with sugar or topping. Bake about 20
  minutes or until golden brown. Cool on a rack. While still warm,
  brush lightly with warm apricot glaze or drizzle with icing.
  
  Yield: 10 pastries
  
  Pinwheels:  Spread with remonce.  Sprinkle on some extra cinnamon
  sugar. Brush the of the square with egg wash.  Cut a slit from each
  corner almost into the center, stopping just short of the center.
  Fold every other tip into the center, overlapping them, and press
  firmly. Place on a baking sheet lined with parchment paper.  Proof,
  covered, about 1/2 hour. Press the center down with your finger where
  the tips overlap and fill with 1/2 rounded teaspoon jam or filling.
  Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or
  until nicely colored. Envelopes: Spread square with remonce. Sprinkle
  with finely chopped chocolate mixed with sugar. Turn the square so
  that a point is at the top. Put and elongated mound of about 2
  tablespoons of cheese filling from top to bottom. Egg wash the side
  corners.  Fold one corner over the filling and press firmly. Fold the
  other end over the top and press very firmly to seal. Place on lined
  baking sheet and proof, covered, about 1/2 hour.  Brush with egg wash
  and sprinkle with sugar and chopped chocolate.  Bake about 20
  minutes, or until nicely browned.  (Or spread with lemon curd and
  then cheese filling and garnish before baking with toasted sliced
  almonds.)
  
  Cheese pockets:  Spread the square with remonce.  Place a rounded
  tablespoon of cheese filling in the middle of the square.  Brush the
  corners with egg wash.  Fold two opposite sides up and press firmly,
  as in the envelopes above.  Bring the bottom corner up and press
  firmly over the fold.  Lastly, bring the top corner up and across the
  fold and pinch it to seal.  Proof, covered, as above.  Egg wash and
  sprinkle the top with streusel.  Bake about 25 minutes, until nicely
  browned.
  
  Turnovers:  Spread with remonce.  Place a big dollop of chunky
  homemade applesauce or pear sauce on one side of the square.  Egg
  wash the edges and fold over into a triangle.  Press around the edge
  with a fork to seal. Proof, etc.  Before baking, egg wash and
  sprinkle with coarse or pearl sugar.