Lemon Cheese Danish

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, sugar, instant yeast, and salt. Mix briefly to combine.
2. Add the cold whole milk, egg, and softened butter. Mix on low speed until the dough just comes together, about 2 minutes.
3. Increase speed to medium and knead the dough for 6-8 minutes until smooth and elastic but still slightly tacky. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Meanwhile, prepare the butter block for laminating: place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin into an 8-inch square. Refrigerate until firm but pliable, about 30 minutes.
5. On a floured surface, roll the dough out to a 12-inch square. Place the butter block diagonally on the dough square. Fold the corners of the dough over the butter to encase it completely, pinching the seams.
6. Roll the dough into a 20x10 inch rectangle. Fold the dough into thirds like a letter (this is the first turn). Wrap in plastic wrap and chill in the refrigerator for 60 minutes.
7. Repeat the rolling and letter fold two more times, chilling for 60 minutes between each turn. After the last turn, chill the dough for at least 2 hours or overnight.
8. Prepare the lemon cream cheese filling by beating the softened cream cheese, sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy. Refrigerate until ready to use.
9. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
10. Roll out the chilled dough into a 12x18 inch rectangle. Cut the dough into 12 equal squares (about 6x6 inches). Place a heaping tablespoon of lemon cream cheese filling in the center of each square.
11. Fold the corners of each square toward the center, pinching gently to seal, forming a pinwheel shape. Place them on the prepared baking sheets, spaced about 2 inches apart.
12. Brush the tops lightly with the egg wash. Let the pastries proof at room temperature until puffed and slightly risen, about 90 minutes.
13. Bake the danishes in the preheated oven for 16-18 minutes or until golden brown and puffed.
14. Remove from the oven and let cool on wire racks for at least 20 minutes before glazing.
15. To make the vanilla glaze, whisk together the powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the cooled danishes.