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1
Prepare the pastry.
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2
If youve ever made a croissant dough, this is somewhat similar, but with less butter and more sugar, resulting in a softer pastry.
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3
Combine the yeast, milk, egg, and sugar in a large mixing bowl and let stand for a few minutes, until the yeast foams.
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4
Place the flour, salt, cardamom, and nutmeg in a food processor, and pulse twice briefly to combine.
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5
Scatter the butter bits over the flour.
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6
Pulse quickly, in about 8 little bursts, just enough to submerge the butter and break it into chunks about half the size of what you started with.
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7
Spoon the flour-butter mixture into the yeast mixture and gently and quickly combine the two, just enough to moisten the dry ingredients.
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8
Stop while you still have a very lumpy mixture.
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9
Cover and refrigerate for at least 4 hours and up to a couple of days.
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10
Youll need a ruler for the next steps of rolling and turning and rolling some more.
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11
A dough scraper is helpful too.
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12
The steps are a little finicky but not as difficult as often portrayed and should be executed without hesitation.
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13
Lightly flour a work surface, marble if you have it, and spoon the dough out on it.
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14
Sprinkle the dough and your hands lightly with flour.
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15
Pat the dough into a thick square, then roll it out into a square of about 16 inches.
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16
Fold the dough over itself in thirds, like a business letter being prepared for an envelope.
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17
Turn it so that the closed fold is on your left.
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18
Roll the dough back out again (add a bit of flour to the surface or rolling pin as needed), this time into a long narrow rectangle about 10 x 24 inches.
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19
Again, fold the dough over itself in thirds.
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20
Position again so that the closed fold is on your left.
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21
Roll this time into a 20-inch square, then repeat the folding and positioning.
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22
Roll again into a long narrow 10 x 24-inch rectangle.
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23
Fold in thirds one more time.
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24
Wrap in plastic and return to the refrigerator for at least 45 minutes and up to a couple of days.
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25
(If you prefer, the dough can be double-wrapped and frozen for up to a month.
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26
Thaw overnight in the refrigerator before proceeding.)
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27
When you are ready to shape and fill the pastry, prepare the filling.
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28
Combine the cheese and confectioners sugar in a medium bowl, stirring until smooth.
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29
Mix in the egg yolk, lemon zest, vanilla, and salt.
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30
Cut the dough in half and keep one portion chilled.
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31
Flour a work surface and the top of the dough youll work with first.
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32
Roll the pastry out into a 10 x 20-inch rectangle.
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33
Use your ruler again.
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34
Exactness counts here.
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35
With a pizza cutter or sharp thin knife, trim off any uneven edges, then cut the rectangle into eight 5-inch squares.
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36
Turn the first square so that you have a diamond.
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37
Spoon about 2 tablespoons of filling from the top point down to the bottom point.
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38
(Dont take the filling quite to the edge.)
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39
If you wish, dribble a teaspoon or two of preserves over the cheese filling.
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40
Bring the left and right sides up over the filling, pressing gently to seal them at the center.
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41
You will have a little open-ended tube.
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42
Repeat with the remaining dough and filling.
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43
Arrange on two greased baking sheets spaced about 2 inches apart.
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44
Make the egg wash, whisking together the egg white with 1 teaspoon water.
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45
Brush the mixture over the dough.
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46
Sprinkle with sugar crystals.
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47
Set aside to rise in a warm, draft-free spot until soft and puffy, about 30 minutes.
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48
Preheat the oven to 400 degrees F. Bake the Danish for 20 to 23 minutes, until golden brown and crisp.
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49
Cool on the baking sheet for about 5 minutes, then carefully transfer to a rack to cool further.
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50
Serve warm or at room temperature.
