Using the other half of the danish pastry dough from Baking with Julia, I made danish pinwheels, turnovers, and wraps. (Pinwheels with apricot jam pictured).
I used the rest of the confectioner's cream in the turnovers, along with raspberry jam. I experimented and tried lemon curd in some of the pinwheels, and although it tasted good, the amount of sugar and lack of pectin meant it melted all over the parchment paper.
Of everything I tried, I definitely prefer the taste of the long danish braid rather than individual pieces.