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Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
On a lightly floured surface, roll the dough out to just over 30x40cm (about 12x16 inches). Trim the edges from the rolled dough, then cut into 12 even squares about 10cm / 4in square each.
Place the squares of dough onto the baking trays (6 on each), then fold each of the corners into the centre of each square. Press down lightly with your palm. Let them rest for 10-15 minutes.
Use a spoon or similar to press a dent into the centre of each danish, then brush all over with the egg wash.
Add 2-3 teaspoons of custard to dent in each pastry. Top each with 1-2 teaspoons of jam.
Bake for 20-22 minutes or until golden, turning the trays after 10 minutes.
Mix together the icing sugar and 1 tablespoon of water. Add more water if you need to thin it or more icing sugar to thicken it. When it's a consistency you like, drizzle it over the warm pastries.