Bear Claws, Danish Twists, Danish Pockets

Directions

1. Divide the dough in thirds. A separate recipe for each type of Danish is preferred. Increase the fillings for each type.
2. This recipe makes about 6 of each, depending on size of Danish.
3. Preheat oven to 375 degrees.
4. For Bear Claws:Roll the dough out to 1/8-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut 2-oz portions. Make three slashes into the side of each portion, and spread gently into a horse-shoe shape to separate the toes. Proof till dough in size about 15 to 20 min. Bake till golden, about 10 to 12 min. Brush with apricot glaze.
5. For Danish Twists:Roll the dough 1/8-inch thick. The longer the length the more twists yielded. Egg wash the dough lightly, sprinkle the entire surface with cinnamon sugar. Fold the dough in half from top to bottom. Slice 2-oz strips with a pastry wheel. Twist loosely into desired shapes. Place on a baking sheet. Egg wash each twist. Proof till the dough doubles in size, about 15 to 20 min. Bake till golden brown, about 10 to 12 min. Remove from the oven and brush with apricot glaze.
6. For Filled Pockets:Roll the dough about 16-inches by 24-inches by 1/4-inch thick. Egg wash the dough. Cut the dough into 4 squares. Fold two opposite corners to overlap the center of the square. Egg wash the center portion of the pastry. Fill the open corners with the cheese or possibly fruit filling. Proof the dough till dough in size, about 15 to 20 min. Bake till golden brown, about 10 to 12 min. Remove from the oven and brush with apricot glaze.