Make the Dough:

•In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add 1/4 cup cold butter and work it in with your fingers until no large lumps remain. Add the vanilla, milk, and eggs.

Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a sticky dough forms.

• Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.

~ Make the Butter Block:

In the Stand Mixer; cream the Butter until smooth.

Divide the Butter in half and spread equal amounts on Parchment Paper

6" x 9", you should have 2 butter rectangular size 6" x 9".

~ Laminate the Dough:

#1 - Roll the dough into a rectangle 12" wide x 24" long. Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. Pinch the open ends and side closed.

#2 - Roll the dough double the length; then fold one side over the other to make a rectangular packet (letter fold)

#3 - Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.

#4 - Remove the dough from the refrigerator, and repeat step #2.

Wrap loosely (but completely) in plastic, and chill it for at least 2 hours.

~ Make the Lemon Pie Filling as directed on the package.

~ Assemble the Pastries:

•Remove the dough from the refrigerator, unwrap it, and cut off thin strips starting on the wide end (not longway); take a strip, flatten the tip of one end and start wrapping the strip around the flatten tip. You should have a hole in the middle.

•Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they'll become slightly puffy. Preheat the oven to 400°F.

•Use your fingers to press the centers of the dough. Spoon a TBSP of filling into the well of each round.

~Make the Egg Wash:

In a small bowl, whisk together the egg white and water. Brush the exposed edges of the pastries with the egg wash.

~ Bake the Pastries:

Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to cool.

~Make the Glaze:

In a small bowl, whisk the powdered sugar and milk. Drizzle the glaze atop the pastries.

See Video on Instagram for Rolling technique.

Enjoy!