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Prepare the laminated dough as directed on page 182, up to the point of shaping and baking, and roll out as you would for large croissants, into a rectangle measuring about 24 inches wide by 9 inches long and just under 1/4 inch thick.
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2
To make Schnecken, if you want to use cinnamon sugar, youll need to apply an egg wash before cutting the dough.
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Whisk the egg and water together, then gently brush it over the surface of the dough.
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Separately, whisk the cinnamon into the sugar, then sprinkle the cinnamon sugar over the surface of the dough.
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Use a straight edge, such as a sturdy ruler, to cut 1-inch-wide vertical strips, so that you end up with about 24 strips, 8 to 9 inches long (the dough will shrink slightly as you cut it).
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For large schnecken, use the entire strip; for a mini version, cut each strip in half to make two 4-inch strips.
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Lift each strip at both ends and twist in opposite directions to form the strip into a springlike coil, then lay the strip on the work surface and coil it in a circular fashion to make a snail shape.
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(For full-size Schnecken, you can also coil them from both ends to form either an S-shaped double snail or an eyeglass-shaped double snail, which allows you to fill the schnecken with two fillings.)
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Tuck the outer end of the coil underneath to close off the circle.
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Place the schnecken 1 inch apart on a parchment-lined sheet pan and cover loosely with plastic wrap.
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Proof at room temperature for 2 to 2 1/2 hours, until the dough has swelled noticeably.
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To make pinwheels, cut the dough into approximately 3-inch squares for large pinwheels, or 2 1/2-inch squares for smaller pinwheels.
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Working with one piece at a time, use a metal pastry scraper to cut a notch at each corner, cutting from the corner toward the center without connecting the cuts; leave an uncut center about 1/2 inch wide to serve as a platform for the filling.
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Take the same side of each corner and fold it over to the center, pressing it into the uncut platform.
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When all 4 corners are folded, use your thumb to press the ends into each other and seal them in the center of the pinwheel.
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Dont worry if they come apart during the proofing stage; you can press and seal them again before you add the filling.
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Place the pinwheels about 1/2 inch apart on a parchment-lined sheet pan and cover loosely with plastic wrap.
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Proof at room temperature for 2 to 2 1/2 hours, until the pieces have swelled noticeably.
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19
About 20 minutes before baking, preheat the oven to 450F (232C).
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Fill the schnecken by using your thumb to make an indent in the center of each coil large and deep enough to hold about 1 heaping teaspoon of filling, then add whatever fillings you like.
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Fill the pinwheels by pressing the center with your thumb or finger to create a small pocket, and place about 1 teaspoon of whatever fillings you like into the pocket.
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22
For both Schnecken and pinwheels, make the fondant glaze while the oven preheats.
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23
Just before baking the Danish, prepare the hot glaze.
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Combine the water and sugar in a saucepan and bring it to a boil; stir until the sugar is dissolved, then lower the heat to maintain a gentle simmer while the Danish bake.
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If you like, stir in the apricot preserves, or squeeze the juice from the lemon into the saucepan, then add the entire lemon half.
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As the syrup is heating up, place the pan of Danish into the oven and lower the oven temperature to 400F (204C).
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Bake for 6 minutes, then rotate the pan and bake for another 5 to 6 minutes, until a medium golden brown.
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As soon as the Danish come out of the oven, brush the hot syrup over them, including over the filling.
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Let the Danish cool on the pan for about 5 minutes, then drizzle streaks of the fondant glaze over them.
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Let the glaze set up for about 3 to 5 minutes, then enjoy!
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Combine all of the ingredients in a mixing bowl and cream them together until smooth and slightly fluffy.
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If using a mixer, use the paddle attachment and gradually increase the speed of the mixer to high.
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If mixing this filling by hand, use a large, sturdy spoon and be prepared to stir vigorously.
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The filling should be thick, creamy, and custardlike; it will firm up when baked.
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If using diced apples or pears, poach them in boiling water for 1 minute, then drain.
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Whisk the water, sugar, salt, and cornstarch together in a saucepan to make a slurry, then bring it to a boil over a medium heat, stirring constantly.
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It should thicken by the time it comes to a boil.
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Remove it from the heat immediately, then stir in the fruit.
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39
Some fruits will leach moisture into the slurry, so stir the filling a few times as it cools.
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40
Whisk the lemon juice, sugar, and eggs together in a double boiler over simmering water, then stir continuously until the mixture begins to thicken; this could take 10 to 15 minutes.
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41
As soon as the mixture thickens, add the butter and stir until it melts.
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Remove the lemon curd from the heat and continue to stir until the butter is fully incorporated.
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If its lumpy, push it through a fine-mesh sieve to smooth it out.
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Lay a piece of plastic wrap directly on the surface of the curd and set it aside to cool.
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If you want richer, softer Danish dough, when making the detrempe, replace 6 tablespoons (3 oz / 85 g) of the water with 2 eggs (3.5 oz / 99 g).
