Don’t let an inch of dough go to waste. Instead of smushing the scraps together to form wonky croissants, turn them into these cheesy twists. Cut the trimmings from croissant dough into rectangles, spread one side with crème fraîche, and slit down the middle. Flip one short end of each rectangle through the opening twice. Proof just like the other danish, sprinkle generously with Gruyère, then bake at 400° to a crispy, golden brown.