There are dozens of shapes for Danish pastry, far more than I have room to demonstrate, but the shapes below are fundamental and fairly easy to master. (For more shapes, I suggest going to the Web.) The first shape, called Schnecken (German for “snail”), is probably the most common shape; with Schnecken, you have the option of applying cinnamon sugar to the dough before cutting and shaping. The second shape is a simple pinwheel that’s very pretty and popular for serving to guests and on special occasions. I’ve provided a few recipes for fillings, but you can also use commercial pie fillings (just don’t use regular fruit preserves, jams, or jellies because they don’t contain starch and aren’t oven stable, so they’ll melt out of the Danish). I’ve also provided recipes for two glazes for finishing the Danish and recommend you use both: a hot syrup glaze for shine and retaining freshness, and a simple fondant glaze to accentuate the flavor and provide visual appeal.
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The silky French vanilla sauce that goes with everything.
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