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Buttery, laminated Danish pastry with fruit or cream cheese filling showcases classic European-inspired American baking. Each flaky layer melts in your mouth for a truly special breakfast.
Mix warm milk, granulated sugar, and yeast in a bowl; let sit for 5–10 minutes to activate yeast until foamy.
Combine flour and salt in a large mixing bowl, then add yeast mixture, egg, and knead until a smooth dough forms. Chill for 1 hour.
Roll dough out into a rectangle, layer and fold chilled butter into the dough. Perform 3–4 turns, chilling 30 minutes between each, to create flaky lamination.
Roll laminated dough out, cut into squares, and place a spoonful of cream cheese and fruit jam filling in the center of each. Fold corners toward the center as desired.
Brush each pastry with an egg wash and let rise at room temperature for 30–45 minutes. Bake at 375°F (190°C) for 18–22 minutes, until golden and crisp.
