Cutting and Shaping Danish

Dough should be relaxed and trimmed to 12" wide with 3 straight edges

Mark and cut the dough to get 4x4" squares

If less than 4" wide, save the last cut for 12" strips

Shapes:

• Pocket: Fold the corners in leaving about 2cm gap in the centre
• Pinwheel: Cut diagonally from each corner, about 1/3 of the total diagonal distance. Fold the alternate corners to the centre and pinch to seal in place
• Vol-au-vent: Fold in half diagonally, cut 1cm strips parallel to the short sides up to about 2cm from the tip. Open and fold the strip corners to the corners of the inside square.
• Danish twist/snails/spiral: Twist and roll the 12" strips tightly and then roll loosely. Place the outside tip under the spiral. Should be proofed and baked in a separate tray