Preparation Steps

• In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk together warm milk, eggs, and softened butter.
• Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rest for 30 minutes.
• On a lightly floured surface, roll the dough into a large rectangle. Scatter the cold butter cubes over two-thirds of the dough, then fold the unbuttered third over the buttered portion, and then fold the remaining third over the top, like folding a letter. Seal the edges.
• Rotate the dough 90 degrees and roll it out into another large rectangle. Repeat the folding process (letter fold). Chill the dough in the refrigerator for at least 1 hour.
• For the filling: In a medium bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Roll out the chilled dough one last time into a large rectangle. Cut the dough into 12 equal squares. Place a spoonful of cream cheese filling into the center of each square. Fold the corners of the dough towards the center to enclose the filling, creating a star shape or a simple envelope fold.
• Place the prepared Danish pastries on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and puffed up.
• For the glaze: Whisk together powdered sugar and milk until smooth. Drizzle over the warm Danish pastries.
• Let the pastries cool slightly before serving.