Ingredients :

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1/2 x Recipe Danish dough
Egg wash
Remonce, cinnamon and plain
Fillings
Jam, (raspberry and apricot)
Homemade chunky apple or pear sauce or cranberry conserve

Cheese Filling :
12 oz Cream cheese, softened
3/4 cup Sugar
1 x Yolk, slightly beaten
Lekvar
Chopped chocolate mixed with sugar
Lemon curd, (puff tart
Cinnamon Sugar
1 cup Sugar
1 tbl Cinnamon
Recipe, with 2/3 cup sugar instead of 1/2)
Pastry cream

Toppings :
Toasted sliced almonds
Streusel
1/4 cup Flour
1/4 cup Sugar
2 tbl Melted butter, approximately
Apricot Glaze
1/4 cup Apricot jam
1 tsp Water, approximately
Sugar Icing
1/2 cup Confectioner's sugar
About 1 tablespoon milk

Remonce :
4 tbl Butter, softened
1/2 cup Sugar
1/4 tsp Cinnamon, optional (up to 1/2)

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Method :

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Cheese Filling: Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm.
* Yield: 2 cups
* Cinnamon Sugar: Mix to combine. You can use any spice or combination of spices.
* Yield: 1 cup
* Apricot Glaze: Place the apricot jam and water in a small saucepan and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush.
* Sugar Icing: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
* Yield: 1/2 cup
* Remonce: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.
* Yield: about 1/2 cup