Preheat oven to 350 degrees F.

Roll out the Danish dough to a rectangle (20x10 inches).

Brush off any excess flour.

Square off the edges.

Cut the rectangle into 10 squares.

Spread each square with remonce and/or filling.

Form the pastries into desired shapes (pinwheels, envelopes, cheese pockets, turnovers).

Place pastries on a parchment-lined sheet tray.

Proof in a warm, draft-free place, covered with a dish towel, until puffy.

Brush lightly with egg wash and sprinkle with sugar or topping.

Bake about 20-25 minutes, or until golden brown.

Cool on a rack.

While still warm, brush with warm apricot glaze or drizzle with icing.

For Pinwheels: Spread with remonce, sprinkle with cinnamon sugar, egg wash the edges, cut slits, fold tips into center, fill with jam.

For Envelopes: Spread with remonce, sprinkle with chopped chocolate, place cheese filling, egg wash corners, fold corners over filling.

For Cheese Pockets: Spread with remonce, place cheese filling, egg wash corners, fold sides up and press.

For Turnovers: Spread with remonce, place applesauce on one side, egg wash edges, fold into a triangle, press with a fork.