Cherry Cheese Danish Pastries

Directions

1. In a small bowl stir yeast into the warm water; let stand for 5 minutes. (Be sure to check the temperature of the water with an instant-read thermometer. If it is not hot enough, it will not activate the yeast; if it is too hot, it will kill the yeast. In either case, the dough will not rise.) In a large mixing bowl beat the 1/4 cup butter, the granulated sugar, and the salt with an electric mixer on medium speed until creamy. Add 1/2 cup of the flour and the milk. Add the egg and egg yolk. Add softened yeast; beat until well mixed. Add the remaining 1 1/2 cups flour, stirring until smooth and dough comes together. Cover bowl; let rise in a warm place until double in size (about 2 hours). Refrigerate dough for at least 4 hours or up to 6 hours or until completely chilled. (Or omit the 2-hour rising time and refrigerate dough for at least 12 hours or up to 24 hours.)
2. Preheat oven to 375 degrees F. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface.
3. Roll chilled dough into a 15x10-inch rectangle. Arrange half of the butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll dough into a 15x10-inch rectangle. Arrange the remaining butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll again to a 15x10-inch rectangle; fold crosswise into thirds. Give dough a quarter turn to the right.
4. Roll folded dough into a 12x9-inch rectangle. Cut dough into twelve 3-inch squares. Place pastry squares on the prepared baking sheet. For each pastry, lift a corner of a dough square and fold it to the center; press lightly to seal. Fold the remaining three corners of the dough square to center, pressing lightly to seal. Repeat with the remaining dough squares. Using the rounded side of a floured tablespoon, press firmly in the center of each pastry to make an indentation.
5. Cover; let rise in a warm place until double in size (45 to 55 minutes). If necessary, press indentations again. Spoon about 1 tablespoon of the Almond-Cheese Filling into the center of each pastry.
6. Bake pastries for 10 to 12 minutes or until golden brown. Transfer pastries to wire racks. Brush pastries with the 1 tablespoon melted butter. Spoon or drizzle about 2 teaspoons of the melted preserves over cheese center of each pastry. Cool for at least 30 minutes. Before serving, drizzle pastries with Powdered Sugar Icing if desired.