Peach Danish

Instructions

1. Make the dough by combining flour, sugar, instant yeast, and salt in a large bowl. In a separate bowl, mix cold milk, the egg, and softened butter. Add the wet to the dry ingredients and knead until a smooth dough forms, about 8 minutes. Shape into a ball and cover with plastic wrap.
2. Chill the dough for 30 minutes.
3. Prepare the butter block for laminating: place the cold unsalted butter between two sheets of parchment and pound out into a 7 inch (18 cm) square. Keep chilled.
4. Roll the dough into a 10 by 10 inch (25 by 25 cm) square on a lightly floured surface. Place the butter block diagonally on the dough, fold over the corners to enclose the butter completely. Seal edges.
5. Roll out the dough into a 20 by 10 inch (50 by 25 cm) rectangle. Fold it into thirds like a letter (this is a single turn). Wrap and chill 1 hour.
6. Repeat rolling and folding two more times, chilling 1 hour between turns. After the last turn, chill 2 hours.
7. Make the vanilla custard filling: split and scrape the vanilla bean pod into a saucepan with whole milk. Heat milk until just simmering.
8. Whisk sugar, egg yolks, and cornstarch in a bowl. Temper the hot milk slowly into the egg mixture, then return all to the saucepan.
9. Cook over medium heat, whisking constantly until thick and smooth, about 3 to 5 minutes, reaching 175°F (79°C). Remove from heat and stir in butter. Transfer custard to a bowl, cover surface with plastic wrap. Chill until set, at least 2 hours.
10. Preheat oven to 375°F (190°C).
11. Roll chilled dough into a 15 by 10 inch (38 by 25 cm) rectangle and cut into 12 equal squares.
12. Place a spoonful of chilled vanilla custard on each square, then arrange 3-4 peach slices on top.
13. Fold two opposite corners over the filling, slightly overlapping, to form a pinwheel shape. Transfer pastries to a parchment-lined baking sheet.
14. Brush the pastries lightly with egg wash.
15. Bake for 15 to 20 minutes until golden and puffed. Remove from oven and immediately brush warm pastries with the warmed apricot glaze to give a shiny finish and enhance peach flavor. Let cool on wire rack before serving.