Divide dough in half, and roll one half into a 12x8-inch rectangle. Using a ruler and a pizza wheel or a sharp knife, cut dough into 6 (4-inch) squares.
For cherry Danish: Fold corners of squares into the center, and press with your fingertips to seal.
For apricot Danish: Position one square in front of you so that it is shaped like a diamond. Fold it in half, so that it becomes a triangle, with the base of the triangle closest to you and the tip pointing away. Using a sharp knife, make two cuts in the dough, running parallel to each side of the triangle (about ½ inch from the outer edge) and cutting through the base of the triangle, but not going through the point. Open up the triangle so that it is once again a square (now with two triangle-shaped cuts in it). Pick up the left outer edge with your left hand and and the right outer edge with your right hand. Bring both to the center. Thread the right edge through the left edge, pulling both across to the opposite side. Press edges to seal.
Repeat with remaining half of dough. Place squares or diamonds on prepared pans. Cover loosely with plastic wrap, and let stand for 30 minutes.
Preheat oven to 375°F.
Spoon about 1 teaspoon Cream Cheese Filling and 1 teaspoon jam onto center of each square or diamond. Brush dough with beaten egg.
Bake until golden brown, 15 to 20 minutes. Let cool on a wire rack. Top Danish with almonds, and sprinkle with confectioners’ sugar, if desired.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/traditional-cream-cheese-jam-danish/