Danish Pastry

Prepare the butter block by pounding the cold butter between two sheets of parchment paper into an 8x8-inch square. Chill until firm but pliable.

Roll the chilled dough into an 8x12-inch rectangle. Place the butter block on one half, fold the other half over, and seal the edges completely to encase the butter.

Perform three "single turns": roll the dough out to a long rectangle, fold it in thirds like a letter, and rotate 90 degrees. Wrap and chill the dough for 30 minutes between each turn.

Roll the final laminated dough to a 1/4-inch thickness. Cut into 4-inch squares. Fold the corners toward the center to create a pinwheel or diamond shape, pressing firmly to seal. Place on a parchment-lined baking sheet and let proof for 1.5 hours until puffy.

Preheat the oven to 400°F (200°C). Press an indentation into the center of each pastry and fill with a tablespoon of fruit preserves or cream cheese. Brush the dough with egg wash and bake for 15-20 minutes until deeply golden and flaky.