Step 1: Make the Dough In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and mix on low speed until a shaggy dough forms. Add the softened butter and continue mixing for 5-7 minutes until the dough is smooth and elastic. It should be soft but not sticky.

Step 2: First Chill Shape the dough into a rectangle about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This initial rest allows the gluten to relax and makes the dough easier to roll out.

Step 3: Prepare the Butter Block While the dough chills, prepare your butter block. Place the cold butter between two sheets of parchment paper. Using your rolling pin, pound and roll the butter into a 7×10-inch rectangle. The butter should be pliable but still cold—about the same consistency as the dough will be. Dust with the 2 tablespoons of flour and work it into the butter. This helps prevent the butter from becoming greasy during lamination. Refrigerate the butter block until ready to use.

Step 4: First Lamination (Creating the Butter Envelope) On a lightly floured surface, roll the chilled dough into a 10×20-inch rectangle. Place the butter block in the center of the dough. Fold the top third of the dough down over the butter, then fold the bottom third up, like folding a business letter. You’ve just completed your first “fold.” Rotate the dough 90 degrees so the seam is on your right (like a book spine).

Step 5: Create the Layers Roll the dough out again into a long rectangle, about 10×20 inches. Fold it into thirds again (this is your second fold). Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each fold. After the fourth and final fold, refrigerate for at least 1 hour or overnight. These folds create hundreds of alternating layers of butter and dough.

Step 6: Prepare the Filling Beat together the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside. If using other fillings like almond paste or jam, prepare them according to your preference.

Step 7: Shape the Pastries Roll the laminated dough out to a large rectangle, about 12×16 inches and ¼ inch thick. Using a sharp knife or pizza cutter, cut into 4-inch squares. You should get 12-16 squares depending on your sizing. For pinwheel shapes, cut from each corner toward the center (stopping about ½ inch from the middle), then fold alternating points to the center. For envelopes, place filling in the center and fold corners over. For simple rectangles, fold in half over the filling.

Step 8: Second Rise Place shaped pastries on parchment-lined baking sheets, spacing them 2-3 inches apart. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes until puffy and nearly doubled. They should feel light and airy to the touch.

Step 9: Apply Egg Wash and Fill Preheat oven to 400°F (200°C). Whisk together the egg and milk for the egg wash. Brush each pastry generously with egg wash, being careful not to let it drip onto the pan (which can prevent rising). Add your filling to the center of each pastry—about 1-2 tablespoons of cream cheese filling, or a dollop of jam.

Step 10: Bake Bake for 18-22 minutes until the pastries are deeply golden brown and puffed with visible layers. The bottoms should be golden and crisp. Don’t underbake—properly baked Danish pastries have that signature crispy, flaky texture.

Step 11: Glaze While pastries cool for 10 minutes, whisk together powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle over the warm pastries. Let cool completely on the baking sheets before serving.