Add the flour, sugar, sourdough starter, milk, egg, vanilla and salt to the bowl of a stand mixer with the dough hook attached. Mix on low speed until the dough becomes smooth and glossy. You can also easily do this by hand. Mix and knead to make a shaggy, sticky dough. Continue to knead for about 5-10 minutes

Form the dough into a ball and place in a bowl. Cover with plastic wrap, foil, or a beeswax wrap and place in a warm spot for about 4 hours.

Place the bowl in the refrigerator to continue fermenting for 8 hours, or up to 3 days.

To roll the butter block out into a 6 by 8 inch rectangle, place the sticks of butter on a large piece of parchment paper. Sprinkle it with flour.

Fold the parchment paper around the butter, so that the butter will fill the entire envelope once you roll it out. You are aiming for a butter block that is 6 inches by 8 inches. You don’t need to be too precise here. You just want to make sure the pastry dough can entirely encase the butter when you roll it out for laminating.

Tap out the butter with a rolling pin lightly to start to spread the butter, then roll smooth.

Chill the butter for 10 minutes. You want the butter to stay nice and cold to create the flaky butter layers. Too warm and it will just smush out. Cold butter is essential.

Remove the pastry dough from the refrigerator and place on a lightly floured surface.

Roll it out into a 16 by 8 inch rectangle.

Place the butter packet in the middle of the dough. Fold the edges over, so they meet in the middle and completely encase the butter. Pinch the middle seam and sides closed, so none of the butter can escape.

Roll the dough, with the butter sealed inside, back out into a 16 by 8 inch rectangle.

Fold each side into the center again; then fold one side over the other to make a rectangle with 4 layers of dough. (See picture)

Wrap the dough in plastic wrap and put it back in the refrigerator for 30 minutes.

Roll the dough out into another 16 by 8 inch rectangle.

Again, fold each side into the center; then fold one side over the other to make a rectangle with 4 layers of dough.

Wrap the dough in plastic wrap and put it back in the refrigerator for 2 hours up to 12 hours.

Roll out into a 16 by 12 inch rectangle.

Cut in thirds down the center lengthwise.

Divide the three long strips each into 4 equal parts (We are going for 12 4” by 4” squares.)

Divide the 4 corners into the middle and press with your finger to seal.

Place in a warm spot and allow to rise until puffy, about one hour.

Preheat the oven to 400°F.

While the oven is preheating, create the cream cheese filling.

In a large bowl, beat the cream cheese, granulated sugar, egg, lemon juice, and vanilla on medium-low speed until well combined.

Place the danish pastries onto a parchment lined baking sheet.

Brush with an egg wash.

Add a tablespoon of your desired filling into the center of each pastry. I love a combination of the cheese filling and jam, preserves or pie filling. You will use about a tablespoon of filling in each pastry.

Bake for 15 minutes or until golden brown.

Allow to cool for a few minutes and then drizzle with glaze.