Danish Pastries

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, sugar, salt, and yeast. In a separate bowl, combine the lukewarm milk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Knead gently for about 2 minutes until smooth, then cover and refrigerate for 30 minutes.
2. Laminate the dough
   On a floured surface, roll the chilled dough into a 12×18 inch rectangle. Distribute two-thirds of the cold butter slices evenly over the dough, leaving a 1-inch border. Fold the dough like a letter: fold the bottom third up, then the top third down. Turn the dough 90 degrees and roll out again. Repeat with remaining butter, fold again, wrap in plastic, and refrigerate for 1 hour.
3. Shape the pastries
   Roll the chilled dough into a 12×18 inch rectangle. Cut into 12 equal squares. For pinwheels, cut from each corner toward the center (not all the way), then fold alternate corners to the center. For pockets, place 1 tablespoon of filling in the center and fold opposite corners together. Place shaped pastries on parchment-lined baking sheets.
4. Add fillings
   For fruit danish, place 1 tablespoon of preserves in the center of each pastry. For cheese danish, mix cream cheese with 1/4 cup powdered sugar until smooth and place 1 tablespoon in the center. For combination, use 1/2 tablespoon each of fruit and cheese fillings. Press down slightly to create an indentation for the filling.
5. Proof and bake
   Cover shaped pastries loosely with plastic wrap and let rise in a warm place for 45 minutes until puffy. Preheat oven to 375°F (190°C). Brush pastries gently with egg wash. Bake for 18-20 minutes, until golden brown, rotating pans halfway through baking time.
6. Prepare and add the glaze
   While pastries are cooling, mix powdered sugar with enough milk to create a thick but pourable glaze. When pastries have cooled for 10 minutes, drizzle the glaze over them in a zigzag pattern. Allow glaze to set for 5-10 minutes before serving.