Lemon Cream Cheese Danishes!

Hello EVERYBODY!! Here is my Danish tutorial! If you need something to do with your lemon curd, this is a perfect application!! Most of this recipe comes from www.sallysbakingaddiction.com (check her out!)

Ingredients: 
PASTRY
Wet Mixture: 
1 packet (2 1/4 t) active dry yeast
1/4 warm/hot tap water
1/4 cup granulated sugar
1 t of salt
1/2 cup  milk room temp
1 egg room temp
1 t of vanilla

Dry Mixture: 
2 sticks of chilled butter
2 1/2 cups AP flour

LEMON CURD: HOW TO VIDEO! 

CREAM CHEESE FILLING (I only use 1/2 of this recipe in the video): 
2 (8oz packages) of Cream Cheese
3/4 cup white sugar
1 1/2 t lemon juice
1 t vanilla extract
2 t sour cream

GLAZE: 
1 cup confectioners sugar, sifted
1 t vanilla extract
2 T heavy cream
*optional: 1/2 T milk (I add this to make it more drizzleable (that's a verb, right?))

Other tools you'll need: 
Rolling pin
Dough Scraper (pretty much can't do this without one)
Food processor (you CAN use the "rub" method, but let the butter mixture chill before combining with the wet ingredients)
Egg Wash (room temp. egg with 2 T milk)

Instructions: 
Let your egg and milk come to room temperature
Bloom the yeast with  the warm water and set aside. 
Put flour and butter in a food processor and pulse 8-10 times
add the rest of the wet ingredients into the yeast mixture.
combine the two until the dry ingredients are wet
Cover with plastic wrap and chill for 4+ hours.
**Before you start laminating, take out cream cheese to soften***
Dust a surface with AP flour
Take out and form into a rectangle shape
With a rolling pin, elongate the rectangle and then make a "tri-fold" and turn. Repeat 2 more times. 
Fold up the dough, put back in plastic wrap and chill for 30 minutes. 
***THIS IS WHERE YOU MAKE YOUR CREAM CHEESE FILLING**
Once chilled, cut the dough in 1/2 and place one 1/2 back in the fridge. 
Roll out dough to c. 1/8 in. thick and cut into even squares. 
Make shapes as you please using egg wash (room temp egg and about 2 T milk) as glue. 
Turn on the oven to 400deg F. (dough will proof while oven is preheating). 
Put your lemon curd and cream cheese into the well created in the shapes. This will be fine with EITHER or BOTH! 

CREAM CHEESE FILLING: 
Cream the cream cheese with the sugar and then add to other ingredients until smooth. 

Bake in the 400deg Oven for 15 minutes (I turn my pans ever 5 minutes because of an uneven oven)

Let cool for at least 10 minutes. 

GLAZE:
Combine confectioners sugar, vanilla, and cream/milk mixture. 
And drizzle. 
VOILA!

LEMON CURD!!

Ingredients:
DRY:
1 Cup of Sugar
WET:
5 Egg Yolks (I've also used 3 yolks and one whole egg for a fluffier version)
Zest and Juice of 4 lemons (only 1/3 cup of juice)

1 Stick of butter chilled and cubed.

Other Equipment:

Hand Held mixer with Beater attachment

Zester.

Separate Eggs and make a delicious meringue with the whites!
Prep the lemons by zesting and Juicing (it only takes me 2 1/2 lemon's juiced to gain 1/3 cup).

Start a pot with c. 1 inch of water in it to simmer

In a stainless steel bowl, combine yolks and sugar and whisk until dissolved. Then add lemon and zest and combine until smooth.

Place bowl with mixture over simmering pot of water and with a hand mixer fitted with beaters, beat until the mixture sticks to the back of a spoon. It takes about 8-10 minutes.

Remove from heat and then add in the butter a pad at a time making sure that each one is melted into the lemon mixture before adding the next.

Place curd into a clean bowl and then put plastic wrap over the curd and make sure that it touches the top of the curd and stick it in the fridge.

Here's my tutorial of how to make Alton Brown's Lemon Curd! Thank you, Alton Brown for the recipe!