Fold over and with a rolling pin flatten to about 1

Now we have our dough, let's make some pastries !!!
With a rolling pin flatten dough to about 1/2 inch. Cut a strip about 12" x 1 " long (depending on the size of pastries you want...) and pinch one end and twist from the bottom; flipping your wrist and the dough around and around, like a licorice or a shoelace, until there is a bit of tension.
Roll onto a grease cookie sheet or cookie sheet with aluminum foil. Start from the center and pinch firmly on the outside end. This "completes the circle" and makes sure you don't have a little tail hanging off later, when cooked. Press down lightly in the center to make a little nest for the jam. Don't press too hard, you want to leave a layer of dough between the jam and the cookie sheet; otherwise the jam cooks before the pastry.
Add 1 teaspoon jam in the center and brush with shortening. Let rise on the counter for 20 minutes then bake at 350 for 25 minutes (Slightly higher temperature if you want very crisp, flaky pastry).
When laying out your pastry remember that:

so plan accordingly when laying out your cookie sheet...
Additional step: Remove 2 minutes before complete to add a coat of shortening for nicely browned pastry. Not a bad idea and this way you can verify if completely cooked before removing. How can you tell that it's done??? This is a rolled pastry, so there should be almost no moisture between the layers and it should be easy to remove from the bottom of the tray. Don't overcook, they will be very dry, very quickly.
When done remove from cookie sheet immediately and lay on cooling rack or another piece of clean waxed paper.
As cooling drizzle frosting over top: White frosting for turnovers and Danish Pastries 1/4 cup shortening or unsalted butter, heated to liquid 1 cup confectioners sugar 2 tablespoons milk Warm shortening and add sugar, mix very well. When cooling add milk and continue to mix continuously until smooth. Let cool and mix, then drizzle on pastry.