Instructions
• Let the dough sit at room temperature for 20–30 minutes until workable.
• Place dough between two sheets of parchment paper and roll into a rectangle (about 1/4 inch thick).
• Spread softened butter evenly over the surface and sprinkle lightly with sugar.
• Fold the dough like a letter (bottom third up, top third down), then turn 90°.
• Roll out again into a rectangle.
• Add a light layer of butter and repeat the folding process.
• Repeat this step 2–3 times to create layers (avoid overworking the dough).
• Refrigerate the folded dough for 20–30 minutes to firm up.
• Preheat oven to 190°C (375°F).
• Roll the dough out one final time (about 1/4 inch thick).
• Prepare the filling by mixing cream cheese, sugar, and vanilla until smooth.
• Shape the dough as desired:
– Cut into squares and add filling in the center
– Twist into pinwheels and fill
– Fold over like turnovers and seal edges
• Brush edges with melted butter or egg wash.
• Bake for 15–20 minutes until golden and set.
• Remove from oven and let cool slightly.
• For the glaze, mix powdered sugar, milk, and vanilla until smooth.
• Drizzle glaze over the warm danishes before serving.
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