Preheat oven to 180ºC. Grease a baking tray with some butter and dust some flour.
Dust a worktop with some flour, place the dough and roll out to a thin rectangular sheet.Trim the edges and reserve them. Cut the sheet into equal squares.
Shape 1 – take a square, brush some water in the center and press the two opposite ends in the center. Place it on a greased baking tray.
Shape 2 – take another square, diagonally cut the ends midway, brush some water in the center, press in 4 sides in the center and create a dent in the center. Place it on a greased baking tray.
Shape 3 – take another square, fold the opposite side, make 2 cuts, open the sheet, brush some water in the center and fold the edges over-lapping each other.
Shape 4 – take a trimmed edge, twist it and roll it inside.
Shape 5 – take a square, brush some water over and fold in all the edges.
Shape 6 – take a square, diagonally cut the ends midway, fold the cut edges on the opposite direction. Slit the open sides.
Place the prepared pastries on a greased baking tray, cover with damp muslin cloth and set aside for 5-7 minutes.
Brush some milk on top. Place the baking tray in preheated oven and bake for 12-15 minutes.
Fill the center of baked Danish pastries with pineapple jam and mixed fruit jam. Place back the baking tray in preheated oven and bake for 1 minute.
To prepare sugar icing, take icing sugar in a bowl. Add milk and whisk well. Fill it in a piping bag and pipe it out on top of some Danish pastries.