Prepare the laminated dough according to the recipe.

Roll the dough into a rectangle (24x9 inches, just under 1/4 inch thick).

For Schnecken with cinnamon sugar, whisk egg and water for egg wash.

Brush the egg wash over the dough.

Whisk cinnamon into sugar.

Sprinkle cinnamon sugar over the dough.

Cut the dough into 1-inch-wide vertical strips.

Twist each strip and coil into a snail shape for Schnecken.

Tuck the outer end of the coil underneath.

Place Schnecken on a parchment-lined sheet pan, 1 inch apart.

Cover loosely with plastic wrap and proof for 2 to 2.5 hours.

For pinwheels, cut the dough into 3-inch squares (or 2.5-inch for smaller pinwheels).

Cut a notch at each corner, cutting toward the center but not connecting the cuts.

Fold the same side of each corner over to the center and press into the platform.

Seal the ends in the center of the pinwheel.

Place pinwheels on a parchment-lined sheet pan, 0.5 inch apart.

Cover loosely with plastic wrap and proof for 2 to 2.5 hours.

Preheat oven to 450F (232C) about 20 minutes before baking.

Fill Schnecken with about 1 heaping teaspoon of filling in the center.

Fill pinwheels with about 1 teaspoon of filling into the pocket.

Make fondant glaze while the oven preheats.

Prepare hot glaze just before baking.

Combine water and sugar in a saucepan and bring to a boil, then simmer.

Stir in apricot preserves or lemon juice (and lemon half), if desired.

Place the pan of Danish into the oven and lower the oven temperature to 400F (204C).

Bake for 6 minutes, then rotate the pan and bake for another 5-6 minutes, until golden brown.

Brush the hot syrup over the Danish immediately after removing from the oven.

Let cool for 5 minutes on the pan, then drizzle with fondant glaze.

Let the glaze set for 3-5 minutes before serving.

For cream cheese filling: Combine cream cheese, butter, sugar, egg, and vanilla/lemon extract and mix until smooth.

For fruit filling: Poach diced apples or pears in boiling water for 1 minute.

For fruit slurry filling: Whisk water, sugar, salt, and cornstarch, then bring to a boil and stir in the fruit.

For lemon curd filling: Whisk lemon juice, sugar, and eggs in a double boiler until thickened, then add butter and stir until melted. Cool with plastic wrap on top.