Using one half of your danish dough recipe, roll the dough to approx 12×17. Place on a piece or parchment paper (or silicone mat). Mark the dough in thirds. On the two outside thirds, cut approx 1″ “tabs” all the way down. Remove the top two and the bottom two.
Place your filling down the center third. Fold over the top and bottom tabs and then working down, fold the tabs over the filling, gently pressing down to seal.
Cover and set aside for 1 to 1-1/2 hours to rise.
Brush with egg wash. Bake in 450 degree oven for 15-20 minutes. Remove and cool. Make a simple confectioners sugar icing and ice the coffee cake.