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I made these last week with some leftover puff pastry I had used making lobster pot pies (don’t worry the recipe will be posted Friday). I read a few Danish recipes then ended up winging it since I had leftover dough to use. If you don’t care for chocolate you could easily swap out fruit or pie filling.

I cut the leftover dough into squares.

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Brushed each square with beaten egg wash.

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Added a dollop of Reese’s Peanut Butter spread. (You could also use Nutella.)

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Pinch the fold together then sprinkled sugar on top to stick to the egg wash.

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Pop in a 350 degree F. oven for 12-15 minutes, rotating halfway through, until pastries are deep golden in color.

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Move slightly cooled pastries to a plate and drizzle with additional chocolate if desired.

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