To make pinwheel pastries, place a dollop of filling in the middle of each square, then cut in from the 4 corners just to the filling. Brush with egg wash.
Pick up the left corner of one of the cut corners and fold into the middle of the filling; repeat with the same left corner of each of the cut corners.
Wet the corners with more egg wash and gently press together in the center to help them stay together more during the rise. Place a berry in the center, if you wish. The dough will spread when they rise and bake – particularly if your dough is rolled thicker – but the twisted pinwheel shape is still pretty.
Brush egg wash on the newly exposed sides of the pastry before setting aside to rise.
Gently pick up the pastry with a spatula or bench scraper and transfer to the parchment lined baking sheet. Sprinkle with demerara sugar, if desired.
To make Dutchess pastries, fold the square into a triangle by pulling one corner over to top the opposite corner. Cut into the triangle to almost form another smaller triangle in the middle, but don’t join the cuts, so they are still intact. The border outside of the smaller triangle should be about ¾ inch wide.
Open the square back up and place a line of filling down the center. Fold one cut border over to the opposite side on top of the smaller interior square and filling. Repeat with the other side, folding overtop the opposite border, as pictured above. Brush with egg wash.
Gently pick up the pastry with a spatula or bench scraper and transfer to the parchment lined baking sheet. Sprinkle with demerara sugar, if desired.
To make Swiss roll-style pastries, roll the equivalent of two 5 inch squares of dough out to form a rectangle instead of a square, approximately 1/8 inch thick. Gently spread a thin layer of butter or non-dairy spread on top of the entire rectangle, then sprinkle with brown sugar, cinnamon, raisins, or any combination you desire.
Starting at one long side of the rectangle, gently roll up the pastry into a long log. Twist the log around itself to form a bun, then press gently in the center to form a well. Place a dollop of filling into the well. Brush with egg wash.
Gently pick up the pastry with a spatula or bench scraper and transfer to the parchment lined baking sheet. Sprinkle with demerara sugar, if desired.