Prepare Danish bread dough until Step 10.

Roll out the dough into a rectangle (about 30 x 40 cm).

Roll the dough up tightly.

Coat the end seam of the roll with water to seal.

Slice the dough into round slices.

Place the slices into a baking pan (aluminum foil can be substituted if a pan is not available).

Let the dough rise for 60 minutes at room temperature.

While the dough rises, prepare the custard and cream filling.

Ensure all necessary ingredients are ready for both the custard and cream.

Allow the dough to rise until visibly increased in size.

Coat the pastries with egg wash to create a glaze.

Bake for 10 minutes at 220C (428F).

Reduce the temperature to 200C (392F) and bake for another 5 minutes.

Once cooled, cut each pastry in half.

Squeeze in the custard and heavy cream filling.

Dust with powdered sugar to finish.