If you are new to making pastries from scratch, I highly recommend you measure your ingredients by weight as well as watch the linked video to familiarize yourself with the process.

DANISH DOUGH AND PROCESS:

• Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined.
• Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
• Move the dough to a bowl and round it off into a tight dough ball and cover the bowl with a lid or pan. Set the bowl aside to ferment for 90 minutes.
• Measure and fold 2 sheets of parchment into an 8"x12" (20cmx30cm) rectangle.
• Place the 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8"x12" rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
• After the dough has fermented for 90 minutes at room temp, flour dough ball and work surface then transfer dough to work surface. Using a rolling pin, roll dough into about a 10" (25cm) x 18-20" (46-50cm) rectangle.
• Place piece of parchment to cover bottom half of dough, then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15 minutes.
• Before using butter, allow to temper slightly so that it's still firm but malleable. Place butter on bottom ⅔ of the dough, remove the parchment paper and then fold/laminate butter into dough.
• To laminate the butter into the dough: bring the top ⅓ of the dough that is not covered in butter and fold it over the middle ⅓ of the butter, next take the bottom ⅓ of the dough and fold that over the middle ⅓ of the dough. Nest pinch the open sides of the dough shut so no butter squeezes out in the next step.
• Next, turn the dough 90° and hit it with a light dusting of flour. Take your rolling pin and roll the square back into a 10" (25cm) x 18-20" (46-50cm) rectangle.
When laminating butter into dough, do not press too hard with the rolling pin. Try to be gentle or else you could hydrate the butter into the dough too early!
• Now take your dough and turn it another 90° and do a book fold. Take your 10" (25cm) ends of the dough and fold each one into the center to where they meet each other but are not overlapping. The dough should now look like an open book. Close the book, you now have 8 layers of dough! Now take your rolling pin and gently roll the square into a 12" (30cm) x 8" (20cm) rectangle.
• Place the dough on a tray, cover with a lid or damn towel and refrigerate for 20 minutes.
• Remove the dough from the fridge and pound and roll out into about a 16" x 10" (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 more minutes.
• To finish shaping, cut the dough in half, lightly flour one half of it and then roll it into a ½" (1-2cm) thick rectangle (you can cut and freeze half for later if you'd like or make it into more danishes!)
• Cut into either circles or triangles and shape by folding each of the edges in around the center to form a "pizza crust" like structure. Place on a sheet tray lined with an oiled piece of parchment paper.
• Preheat your oven to 425℉/220℃.
• Pipe about 2oz/50g of the cream cheese filling into the center of the danishes. Press the filling down slightly, cover with a damp towel, and allow to rise at room temp for 90 minutes. If desired, add your favorite fruit jam to center of the cheese filling.
  
• Brush egg wash on the exposed dough and bake at 425°F/220°C for 16-20 minutes until golden brown. Allow to cool for 15 minutes.
  
• Drizzle the glaze over the top of each danish once they have fully cooled.

CHEESE FILLING:

• In the bowl of a stand mixer fitted with the paddle attachment, combine ingredients and whip for about 1-2 minutes until smooth.

GLAZE:

• Combine ingredients in a bowl and whisk together until smooth.