Strawberry Cheese Danish

Instructions

1. Whisk together flour, sugar, instant yeast, and salt in a large bowl.
2. In a separate bowl, combine cold whole milk, 1 large egg, and softened butter; mix well.
3. Add the wet ingredients to the dry ingredients and knead with a stand mixer fitted with a dough hook or by hand until smooth and elastic, about 8 minutes.
4. Shape dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.
5. Prepare the butter block by placing cold unsalted butter between two sheets of parchment paper and pounding or rolling into a 7-inch square; chill until firm but pliable.
6. Roll out the chilled dough on a lightly floured surface into a 12-inch square; place the butter block in the center and fold the dough edges over it completely to enclose.
7. Roll the dough into a 20x10 inch rectangle; fold into thirds (letter fold), rotate 90 degrees, then repeat the roll and fold two more times, chilling in the refrigerator for 30 minutes between each fold.
8. After the final fold, chill the dough for 1 hour or until firm.
9. Make the cream cheese filling by beating softened cream cheese, 3 tablespoons sugar, and pure vanilla extract until smooth; fold in the heavy cream until fully incorporated.
10. To prepare the strawberry compote, combine diced fresh strawberries, 1/4 cup sugar, fresh lemon juice, and vanilla powder in a saucepan. Cook over medium heat, stirring occasionally, until thickened slightly and syrupy, about 8 minutes. Let cool completely.
11. Roll the laminated dough out to a 12x12 inch square on a lightly floured surface; cut into 12 equal squares.
12. Spoon a tablespoon of cream cheese filling into the center of each square. Fold each corner toward the center over the filling, pressing lightly to seal and form a pinwheel shape.
13. Place the prepared pastries on a parchment-lined baking sheet and brush the tops lightly with the beaten egg for an egg wash.
14. Proof the pastries in a warm, draft-free area until nearly doubled in size and puffed, about 1 hour.
15. Preheat the oven to 375°F (190°C). Bake the pastries for 18 to 20 minutes or until golden brown and flaky.
16. Remove pastries from the oven and immediately spoon a small amount of cooled strawberry compote onto the top of each Danish.
17. Allow pastries to cool slightly before serving.