Recipe: Danish Pastry With Lemony Cheese Filling

Makes 12.

Note: The Danish dough is from "The Vanilla Bean Baking Book" by Sarah Kieffer. This recipe is best begun the night before you wish to serve the pastries. A small paintbrush is best for applying the egg wash and final glaze.

Pastry dough:

• 3/4 c. milk

• 1 egg, room temperature

• 2 egg yolks, room temperature

• 1 tsp. vanilla

• 2 tsp. instant yeast

• 2 tbsp. sugar

• 1 tsp. salt

• 1 tsp. cardamom

• 4 tbsp. (1/2 stick) unsalted butter, room temperature

Filling:

• 1 (8-oz.) pkg. cream cheese (not light), room temperature

• 1/2 c. powdered sugar

• 2 tbsp. lemon juice

• Various fresh or canned fruits, as desired

• 1 egg

• 1 tbsp. milk

• Optional glazes (see below)

Directions

To make the dough: Warm milk in a microwave for 45 seconds, then whisk in the whole egg, egg yolks and vanilla. Set aside.

(By hand, mix in the room-temperature butter with your fingers, pinching and rubbing until no pieces are visible. Use the same technique with the cold butter, mixing until only some pieces are visible. Use a spatula to stir in the milk mixture.)

Spray a bowl with cooking oil, and scrape the dough into it. Cover tightly with plastic wrap and chill at least 2 hours, or as long as overnight.

Transfer the chilled dough to a well-floured work surface and knead a few times to form a ball. Pat the dough into a 6-inch square, sprinkle with flour, then roll into a 16- by 20-inch rectangle, sprinkling more flour on top and beneath as needed. Take special care to keep the corners square and the sides straight. Run your hand over the dough every so often to make sure that the surface is even.

Brush excess flour from the dough, then fold down the top third. Bring the bottom third up over that, folding the dough like a letter. This is the first turn.

Turn the dough 90 degrees so the open edge is on the right. Roll to an 8- by 16-inch rectangle, again taking care to keep the corners square and sides straight.

Wrap the dough tightly in plastic wrap and chill for at least an hour (3 or 4 hours is better) before shaping. The dough also may be refrigerated for up to two days.

To make the filling: With an electric mixer, whip together the cream cheese, powdered sugar and lemon juice until smooth and fluffy. Drain canned fruit on paper toweling before using; toss fresh fruit with a sprinkling of sugar.

To make egg wash: Whisk together 1 egg and 1 tablespoon milk until well-combined. You'll use this for sealing pastry flaps and for brushing on the dough before baking.

To make pastries: Preheat oven to 400 degrees with racks in bottom and middle positions. Place parchment paper on 2 baking sheets.

Cut chilled dough in half; rewrap remaining half and return to refrigerator.

With a ruler or tape measure, carefully mark the rectangle into 6 (4-inch) squares (cut in half lengthwise, then cut each half into thirds). For easiest handling, transfer the squares to baking sheet before shaping.

Cut and shape each square as desired (see accompanying photos.) Top with 1 to 2 tablespoons of cream cheese filling, then arrange fruit to your liking.

With a small paintbrush, carefully paint the dough surfaces with egg wash (take your time; it's quite calming). Let the pastries rest uncovered for 20 minutes.

Repeat with remaining dough. By the time the second pan is done, the first will be ready to go into the oven.

Place first pan on the bottom rack and bake for 9 minutes. Switch to middle rack and bake 7 to 8 minutes more, or until golden brown.

Cool Danish on wire racks, then serve. (If not serving until the next day, refrigerate pastries, then refresh in a 250-degree oven for 8 to 10 minutes.)

Optional glazes: For an especially shiny "pastry shop" appearance, brush baked pastries while still warm with a sweet glaze. Some options:

• Heat 1/3 cup honey in a microwave until liquid. Blend with 2 teaspoons lemon juice.

• In a small saucepan, heat 1/2 cup powdered sugar and 1 tablespoon lemon juice to a simmer and whisk until translucent.