Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes.

Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside.

Cut the cold butter into ¼ inch slices and add to a food processor or blender. Top with 2 and ½ cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits.

Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold just until the dry ingredients are moistened.

Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover. Wrap the dough/cover up tightly and refrigerate for at least 4 hours and up to 48 hours.

Take the dough out of the refrigerator to begin the rolling and folding process. Very generously flour a work surface. Roll out into a 15×8 inch rectangle. Fold the dough into thirds as if it were a business letter. Turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. Repeat rolling and folding 1 more time for a total of 3 times.

Wrap up/seal tightly and refrigerate for at least 1 hour and up to 24 hours.

Line two large baking sheets with parchment paper or silicone baking mats. Take the dough out of the refrigerator and cut it in half. Wrap 1 half up and keep refrigerated as you work with the first half.

Cut the first half of dough into 8 even pieces. Roll each into balls. Flatten each into a 2.5 inch circle. Use your fingers to create a lip around the edges. Press the center down to flatten the center as much as you can.

Arrange pastries 3 inches apart on a lined baking sheet. Spoon 2 teaspoons of fruity filling or 1 Tablespoon of cheese filling inside each.

Whisk the egg wash ingredients together. Brush on the edges of each shaped pastry.

Chill the shaped pastries in the refrigerator for at least 15 minutes and up to 1 hour.

Preheat oven to 400°F (204°C).

Bake for 19-22 minutes or until golden brown around the edges.

Remove baked pastries from the oven. Cool for at least 5 minutes before icing/serving.

Whisk the icing ingredients together. Drizzle over warm pastries and serve.

Fruity Fillings: You need around ⅔ cup (about 200g) of filling for the entire recipe (16 pastries). Use jam or fruit preserves, pumpkin butter, apple butter, etc.

Cheese Filling: Using a handheld or stand mixer fitted with a paddle attachment on medium speed, beat one 8 ounce block (224g) of full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in 1 large egg yolk, ⅓ cup (67g) granulated sugar, ½ teaspoon fresh lemon juice, and ½ teaspoon pure vanilla extractuntil smooth. Use 1 scant Tablespoon per pastry. Feel free to dot the cream cheese filling with fresh berries before baking or mix fruit preserves in with the cream cheese filling (still using 2-3 teaspoons of filling per pastry).