Make the Dough: In a large bowl, mix flour, sugar, and salt. In another bowl, combine warm milk and yeast, let sit for 5–10 minutes until foamy. Add egg and yeast mixture to dry ingredients. Mix and knead until smooth (about 6–8 minutes). Cover and chill for 30 minutes.

Prepare Butter Block: Place cold butter between parchment sheets. Pound and shape into an 8-inch square. Chill until firm yet pliable.

Laminate the Dough: Roll dough into a 16-inch square. Place butter in center like a diamond. Fold corners over to seal. Roll into a long rectangle (8×24 inches). Fold into thirds like a letter. Chill 30 mins. Repeat rolling and folding 2 more times, chilling in between.

Shape the Danish: Roll dough to 1/4-inch thickness. Cut into 4-inch squares. Add a tablespoon of cream cheese filling to the center. Fold corners or shape as desired. Add berries or jam if using.

Proof and Bake: Place on parchment-lined baking sheets. Let rise at room temp for 1 hour. Preheat oven to 390°F (200°C). Brush with egg wash or milk. Bake 15–20 minutes until golden brown.

Glaze and Serve: Cool completely. Mix powdered sugar, milk/lemon juice, and vanilla for glaze. Drizzle and serve!