Danish Pastry

Instructions

1. 1

   In a stand mixer, combine the flour, sugar, yeast, salt, warm milk, and eggs. Mix until a dough forms, then knead for 5 minutes. Form into a rectangle, wrap in plastic, and chill for 1 hour.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.