This is a very simple and quickly made Danish pastry. It does, however, require a carefully rolled and well-chilled dough in order to achieve the characteristic crispness on the top. The crispness is also lost if the dough is rolled too thin, if the strips are cut too wide, or if the Danish are left to rise too long before baking. Choose a good piece of dough (avoid end pieces). If you accidentally roll the dough too thin, make Custard Pockets or turnovers from that piece and start over with a fresh piece of dough.