Start by activating the yeast in warm water mixed with a pinch of sugar until bubbly, about 5-7 minutes. Combining the yeast right is half the battle won here—you want it foamy, not sad.

In a mixer or a large bowl, mix all-purpose flour, sugar, salt, and softened butter cubes. Add the yeast mixture, eggs, and vanilla extract. Knead until the dough is soft, smooth, and elastic. The dough will be sticky but manageable with flour on your hands or surface.

Cover the dough with a damp towel and let it rise in a warm spot for 1-2 hours until it roughly doubles in size.

While the dough rises, prepare the cream cheese filling. Beat softened cream cheese with powdered sugar, almond extract, lemon zest, and lemon juice until smooth.

Preheat the oven to 375°F (190°C). Dust your clean surface with flour and roll out the risen dough into a rectangle about 10×12 inches.

Cut the dough into smaller squares or rectangles depending on your preference. Spoon a generous dollop of cream cheese filling into the center of each piece.

Fold the edges of each dough piece over or around the filling to create classic Danish shapes. Brush the tops with an egg wash (one egg yolk mixed with a teaspoon of water) for a glossy, golden finish.

Line a baking sheet with parchment paper and place the shaped Danishes with enough space to expand. Bake for 20-25 minutes until puffed and golden brown.

While they cool, whip up a simple glaze: mix powdered sugar, a bit of milk or water, and vanilla extract until smooth. Drizzle generously over each Danish.