One Pan Dreamy Danish

Activate yeast in warm milk with sugar until bubbly, about 5-10 minutes.

Mix flour and salt in a large bowl, then cut in butter until crumbly.

Add yeast mixture, eggs, and vanilla extract; mix until a dough forms.

Knead dough on a floured surface for about 5-7 minutes until smooth.

Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1-2 hours.

Roll out dough into a rectangle, then fold into thirds like a letter.

Chill the folded dough in the refrigerator for 30 minutes.

Roll out the dough again into a rectangle, then fold and chill again for 30 minutes.

Repeat the rolling and folding process two more times for flaky layers.

Preheat oven to 400°F (200°C).

Roll out dough to desired thickness and cut into squares or triangles.

Fill the center with cream cheese mixture and fruit preserves.

Fold corners of dough over filling and pinch to seal.

Place pastries on a baking sheet lined with parchment paper.

Bake for 15-20 minutes until golden brown.

Let cool slightly before glazing with a mixture of powdered sugar and heavy cream.

Serve warm or at room temperature.

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