Cut the 12 inch squares of pastry into 8 equal strips each.
Using the palm of your hand, roll about 1/3 of the length of pastry out to about half the thickness of the other two thirds, while still keeping the dough all in one long piece.
Starting at the thinner end, wrap the pastry around in a circle to create a round flat disk. Tuck the end of the pastry underneath and press down gently in that spot.
(Optional) When the pastries come out of the oven, you can brush them with a little jam that's been warmed in the microwave. Here, I've used a little of our roasted strawberry jam on the blackberry and strawberry versions. Apricot jam is a traditional glaze for many danish recipes.