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.
Brushed each square with beaten egg wash.
Added a dollop of Reese’s Peanut Butter spread. (You could also use Nutella.)
Pinch the fold together then sprinkled sugar on top to stick to the egg wash.
Pop in a 350 degree F. oven for 12-15 minutes, rotating halfway through, until pastries are deep golden in color.
Move slightly cooled pastries to a plate and drizzle with additional chocolate if desired.