Pineapple Jam Danish Scrolls

I have been baking some Chinese inspired Danish pastries for Chinese New Year. They are topped with pineapple jam flavoured with a pinch of chilli flakes, and iced with a simple glaze. 

The pastry is crisp, light, flaky and baked to pretty much perfectly, however the shape did unravel slightly. I think a little more egg and them being slightly longer might have aided this. The addition of icing gives a lovely sweetness against the otherwise slightly bland yet buttery and rich pasty. The kick of chilli in the jam adds an unexpected and more interesting flavour that I think tastes great.