Shortcut Jam Danish

Ingredients

• 0.1 lb butter cut into chunks at room temperature
• 2 ounces cream cheese cut into chunks at room temperature
• 1 large egg yolk 
• 2.3 cups flour all-purpose
• 0.5 cube yeast fresh (see notes)
• 0.3 cup granulated sugar 
• 0.5 cup jam 
• 0.7 cup milk 
• 12 servings powdered sugar 
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• baking sheet
• oven
• blender
• plastic wrap
• spatula
• rolling pin
• serrated knife

Directions

1. In a food processor or a standing mixer fitted with the paddle attachment, whirl or mix 2 cups flour and the sugar, salt, yeast, and milk until a sticky dough forms.
2. Add butter and cream cheese and pulse or mix on low speed until just blended. Pulse or increase speed and beat until thoroughly incorporated, about 1 minute. Pulse or beat in 1/4 to 1/2 cup more flour as needed, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl (dough will look sticky). If using food processor, scrape dough into a large bowl. Cover dough and chill at least 12 hours or up to 1 day.
3. Scrape dough onto a lightly floured surface. Divide in half. With a lightly floured rolling pin, roll each piece into an oval about 12 inches long and 6 inches wide. Spoon jam down center of each. Fold one long side of each oval over jam. Fold other side over, as if folding a letter.
4. Place rolls about 3 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Cover with plastic wrap; let stand 30 minutes.
5. In a small bowl, mix egg yolk and 2 tablespoons water.
6. Brush rolls lightly with egg mixture.
7. Bake in a 350 regular or convection oven until golden brown, 20 to 25 minutes. With a wide spatula, transfer to a rack and cool completely. With a serrated knife, cut roll diagonally into 2-inch-wide slices.
8. Sprinkle slices with powdered sugar.