Danish Pockets

Roll out the dough less than ¼ inch (5 mm) thick. Cut it into 5-inch (13 cm) squares. Place the desired filling in the center of each square (a). Brush the four corners lightly with water to help them seal when pressed together.

Fold two opposite corners over the center. Press down firmly to seal them together (b). (If desired, rolls may be left in this shape.)

Fold the other two corners over the center and, again, press them firmly together (c).