Start by preparing a basic Danish Pastry Dough, which can be used to make all kinds of Danish pastry. You can easily find the recipe for this dough on www.NordicFoodLiving.com by search for it on the front page.
Cover you table top with a little all-purpose flour. Use a rolling pin to flatten out the dough into a 60x40 cm (24x16 inch) square.
Use a knife to cut 24 squares measuring 10x10 cm (4x4 inch).
Place 2 teaspoons vanilla cream on 12 of the squares and 2 teaspoons of your preferred jam on the rest.
Now fold the four corners over the cream/jam and lightly press the edges together sealing the filling inside. When you bake the pastry, they will open up again like a flower.
Cover the prepared Danish with a clean dishtowel and let them rise somewhere warm for 30 minutes.
Preheat the oven to 220 C (430 F).
Gently brush the Danish with a beaten egg. This will give them a nice golden color when they are baked.
Place the pastry in the middle of the oven and bake them for 5 minutes at 220 C (430 F). Then turn down the heat to 200 C (400 F) and bake them for another 13-15 minutes. They should now open up nicely revealing the delicious filling.
10. When they are done, let them cool off on an oven grid.
Keep them in a plastic bag or similar airtight container to keep the crispness for a longer time.