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2 (1/4-ounce) packages (5 teaspoons) active dry yeast
2/3 cup sugar
1 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
2/3 cup milk
3 3/4 cups all-purpose flour
3 sticks (1 1/2 cups) cold unsalted butter, cut into bits

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all-purpose flour

1 1/4 cups confectioners' sugar
2 to 3 tablespoons fresh lemon juice

In a large bowl proof the yeast with 1/4 cup warm water for 5
minutes, or until it is foamy, and stir in the sugar, the salt,
the yolks, the vanilla, and the milk. Add 3 1/4 cups of the flour,
stirring until the dough is combined well (it will be soft and
slightly sticky), and chill the dough, covered, for 1 hour. On a
cool surface (preferably marble) beat the butter with a rolling
pin until it is smooth but still cold, add the remaining 1/2 cup
flour, and blend the mixture quickly until it is smooth. Working
quickly, form the butter mixture into a 6-inch square and chill
it, wrapped in plastic wrap, for 15 to 30 minutes, or until it is
firmer but still malleable. On a well-floured surface roll the
dough into a 12-inch square, lay the butter diagonally in the center
of the square, and fold the corners of the dough tightly over the
butter like an envelope, enclosing the butter completely. Brush
off any excess flour and pinch the edges of the dough together to
seal them. With the rolling pin flatten the dough gently with
uniform impressions and roll it from the center away from you to
within 1/2 inch of the end. Turn the strip 180 and roll the dough
again from the center away from you to within 1/2 inch of the end.
Continue to roll the dough in this manner until it forms an 18-by
8-inch rectangle. (It is important not to roll over the ends in
this first rolling to help the later formation of even layers of
butter and dough.) Brush off any excess flour from the dough, fold
the top quarter of the rectangle down to the center of the strip,
and fold the bottom quarter of the rectangle up to the center,
leaving about 1/2 inch between the 2 ends. Fold the top half of
the dough over the bottom to close the dough like a book. Turn the
dough 90 so a short side faces you, roll it again into an 18- by
8-inch rectangle, and fold it in the same manner. This completes
2 "turns." Chill the dough, wrapped in plastic wrap, for 1 hour.
Make 2 more turns in the same manner, always beginning with a short
side facing you and chilling the dough, wrapped in plastic wrap,
for 1 hour between each turn. Chill the dough, wrapped in plastic
wrap, for at least 4 hours or overnight.

In a bowl beat together the cream cheese, the sugar, the yolk, the
vanilla, the salt, the zests, and the flour until the mixture is
smooth and chill the filling, covered, for at least 1 hour and up
to 24 hours.

Roll half the dough into a 16- by 8-inch rectangle, trim the edges
evenly, and cut the rectangle into eight 4-inch squares. Stretch
2 opposite corners of each square slightly to lengthen the dough
and form flaps that will enclose the filling. Roll out, cut, and
stretch the remaining dough in the same manner. Spoon 1 tablespoon
of filling onto the center of each square of dough, sprinkle about
1 1/2 tablespoons of the blueberries over it, and brush the flaps
with some of the egg wash. Fold 1 of the flaps across the berries,
fold the other flap across the berries in the opposite direction,
overlapping the first flap, and tuck the second flap under the
Danish. Brush the Danish pastries with the egg wash, arrange them
about 3 inches apart on lightly buttered baking sheets, and let
them stand for 1 hour. Bake the Danish pastries in the middle of
a preheated 350F oven for 30 to 35 minutes, or until they are crisp
and golden.

In a bowl whisk together the confectioners' sugar, sifted, and
enough of the lemon juice to make a thick but pourable glaze.

Transfer the Danish pastries to a rack and drizzle some of the
glaze over each pastry. The Danish pastries may be cooled to room
temperature, wrapped in plastic wrap and foil, and frozen for 1
month. Transfer the Danish pastries to a baking sheet and bake them
in the middle of a preheated 400F. oven for 5 minutes, or until
they are heated through.

Makes 16 Danish pastries.


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