Blueberry Cheese Danish

Instructions

1. Whisk together flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
2. Add cold whole milk, one large egg, and softened unsalted butter to the dry ingredients. Mix on low speed until a shaggy dough forms, then knead for about 5 minutes until the dough is smooth and slightly tacky.
3. Shape the dough into a rectangle about 6x8 inches, wrap tightly in plastic, and refrigerate for 30 minutes.
4. Meanwhile, prepare the butter block by placing cold unsalted butter between two sheets of parchment paper and pounding or rolling it into a 6x6 inch square. Chill the butter block until firm.
5. Turn the rested dough out onto a lightly floured surface and roll it into a 10x10 inch square.
6. Place the chilled butter block diagonally in the center of the dough square. Fold each corner of the dough over the butter so it is fully enclosed, pinching to seal.
7. Roll the dough into a 20x10 inch rectangle, then fold it into thirds like a letter to complete the first turn. Wrap in plastic and refrigerate for 60 minutes.
8. Repeat the rolling, folding, and chilling process two more times for a total of three turns, refrigerating the dough for 60 minutes after each turn.
9. After the final rest, roll the dough out to a 20x10 inch rectangle about 1/4 inch thick.
10. Cut the dough into 12 equal squares about 3x3 inches each.
11. In a medium bowl, beat cream cheese with sugar and vanilla bean paste until smooth and fluffy.
12. Place a spoonful of cream cheese filling in the center of each square, then sprinkle fresh blueberries on top.
13. Fold two opposite corners of each square over the filling, creating an envelope shape but leaving some filling visible.
14. Arrange the pastries on parchment-lined baking sheets. Cover loosely with plastic wrap and proof at 75°F (24°C) for 90 minutes or until puffed and nearly doubled.
15. Preheat oven to 375°F (190°C). Beat the reserved egg and brush over the tops of the pastries.
16. Bake the danishes for 18-20 minutes until golden brown and crisp at the edges.
17. While the pastries bake, warm blueberry jam with water in a small saucepan over low heat until smooth and pourable.
18. Brush the warm blueberry glaze over the hot pastries as soon as they come out of the oven.
19. Cool the danishes on wire racks for at least 20 minutes before serving.