Fruit and Custard Danish Pastries

• Flour for dusting
• Half recipe Danish Pastry Dough
• Egg wash
• Half recipe Crème Pâtissière

Prepare your mise en place.

Line the baking sheets with parchment paper or silicone liners. Set aside.

Lightly flour a clean, flat work surface.

Place the dough on the floured surface and, using a rolling pin, roll it out to about 6 millimeters (¼ inch) thick. Using a pastry wheel (or knife), cut the dough into twelve to sixteen 10-centimeter (4-inch) squares and