Danish Pastries

Instructions

1. 1

   In a bowl, dissolve yeast in warm milk with 1 tablespoon of sugar. Let stand for 5 minutes until foamy

2. 2

   Mix flour, remaining sugar, and salt in a large bowl. Add eggs and yeast mixture, knead until smooth dough forms, about 8 minutes

3. 3

   Place dough in greased bowl, cover, and refrigerate for 1 hour

4. 4

   Roll out dough into a 12x16 inch rectangle. Place cold butter in center third of dough

5. 5

   Fold left third over butter, then right third over that (like a letter). Rotate 90 degrees

6. 6

   Roll out again to 12x16 inches, fold in thirds, wrap in plastic and refrigerate 30 minutes

7. 7

   Repeat rolling and folding process two more times, chilling 30 minutes between each

8. 8

   After final chill, roll dough to 1/4 inch thickness and cut into 4-inch squares

9. 9

   Mix cream cheese, powdered sugar, and vanilla for filling. Place 1 tablespoon in center of each square

10. 10

    Shape pastries by bringing two opposite corners to center and pressing, or fold into pinwheels

11. 11

    Place on lined baking sheets, cover, and let rise 45 minutes until puffy

12. 12

    Preheat oven to 200°C (400°F). Brush with beaten egg

13. 13

    Bake for 15-20 minutes until golden brown

14. 14

    Warm apricot jam and brush over hot pastries for a glossy finish...