Found this recipe on a recipe/food blog and wanted to put it here for safekeeping. Have made once and they were pretty good. The recipe is from The Art & Soul of Baking and uses a 1/2 recipe of Danish dough which makes 12 good size pastries. It turns out that Danish dough is just croissant dough with the addition of eggs. And that you make Danish dough using the same technique you make croissant dough–rolling it out and folding it three times, keeping it super cold, etc. With the addition of the eggs, the dough is a bit stickier. Rolling it out was easier because apparently the eggs coat the gluten strands so there isn’t as much “spring”.
You can freeze unbaked shaped Danish for 4 to 6 weeks. Let defrost and proof at room temperature for about 2 to 3 hours. You can also freeze baked Danish for up to one month. Thaw at room temperature for 30 minutes, then reheat in 350° F oven for 7 to 8 minutes, until crust is crisped and the center is warmed through.