Ingredients

Method

1. 1

   In a large bowl, whisk together the milk, water, and egg. Add the active sourdough starter and whisk until combined.

2. 2

   Add the flour, sugar, salt, and cardamom to the bowl. Mix with a spatula until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until it becomes smooth and elastic.

4. 4

   Place the dough back into the bowl, cover, and let it proof at room temperature for about 3 hours.

5. 5

   While the dough is proofing, place the cold butter and flour between two sheets of parchment paper. Use a rolling pin to beat and roll the butter into a thin, flat rectangle. Chill in the refrigerator until firm.

6. 6

   After the first proof, turn the dough out onto a floured surface and roll it into a rectangle about twice the size of your butter packet. Place the chilled butter packet in the center. Fold the dough over the butter like a letter, ensuring all seams are sealed.

7. 7

   Roll out the dough into a long rectangle again. Perform another letter fold. Wrap the dough and chill in the refrigerator for at least 30 minutes. Repeat this process of rolling, folding, and chilling two more times for a total of three folds. After the final fold, wrap the dough tightly and let it rest in the refrigerator overnight.

8. 8

   In a medium bowl, combine the softened cream cheese, lemon juice, lemon zest, powdered sugar, and 1 tablespoon of blackberry jam.

9. 9

   Use a hand mixer to beat the ingredients until the filling is smooth and creamy. Transfer the filling to a piping bag.

10. 10

    The next day, take the chilled dough out of the refrigerator. On a well-floured surface, roll the dough into a large, thin rectangle. Use a pizza cutter or knife to trim the edges and then cut the dough into long, even strips, about 1-inch wide.

11. 11

    Gently twist each strip of dough. Coil the twisted strip into a spiral shape on a parchment-lined baking sheet, tucking the end underneath. Lightly press down the center of each spiral to create a well for the filling.

12. 12

    Cover the shaped danishes and let them proof at room temperature for 4-5 hours, or until puffy.

13. 13

    Preheat your oven to 375°F (190°C). Pipe the cream cheese filling into the center of each proofed danish. Top the cream cheese with a spoonful of blackberry jam.

14. 14

    In a small bowl, whisk the egg for the egg wash. Brush the exposed pastry edges of each danish with the egg wash.

15. 15

    Bake for 18-20 minutes, or until the danishes are golden brown and puffed. Let them cool slightly on the baking sheet before transferring to a wire rack.

16. 16

    While the danishes cool, whisk together the powdered sugar, blackberry jam, and milk until you have a smooth, drizzly glaze.

17. 17

    Drizzle the blackberry glaze over the warm danishes.

18. 18

    Serve the danishes warm and enjoy your homemade treat.