Danish Pastry

1 . Stage

Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.

2 . Stage

Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.

3 . Stage

Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).

4 . Stage

Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.

5 . Stage

Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.

6 . Stage

Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.

7 . Stage

Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.

8 . Stage

Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.

9 . Stage

Preheat the oven to 450 degrees F (220 degrees C).

10 . Stage

Brush beaten egg white over pastries.

11 . Stage

Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.