Line baking sheets with parchment paper.

On a lightly floured surface, divide Classic Danish Dough in half. Roll half of dough into a 121/2x81/2-inch rectangle; trim 1/4 inch off all sides of dough. Cut dough into 6 (4-inch) squares. (Cover and refrigerate remaining dough until ready to use.)

Position 1 dough square in front of you so it is shaped like a diamond. Fold it in half so it becomes a triangle, with widest edge of triangle closest to you and tip pointing away. Using a sharp paring knife and starting ½ inch from right side of triangle, make a cut from base of triangle to ½ inch below top point. Starting ½ inch from left side, make a cut from base of triangle to ½ inch below previous cut. Unfold square. Fold cut left side over center, and place point in line with opposite inside point. Fold cut right side over center, and place in line with opposite inside point. Press edges to seal, using a light dab of water to adhere if needed. Repeat procedure with remaining dough, and place 2 inches apart on prepared pans. Loosely cover with plastic wrap, and let stand for 30 minutes.

Preheat oven to 375°F (190°C).

Spoon about 1 tablespoon (15 grams) Pastry Cream into center of each Danish, and top each with 1 teaspoon jam. Brush dough with beaten egg.

Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until golden brown and an instant-read thermometer inserted in pastry (not cream) registers 190°F (88°C), 5 to 10 minutes more. Remove from pans, and let cool on a wire rack. Top Danish with berries, and brush with simple syrup. Serve warm or at room temperature.