Danish Pastries

Directions

1. 1
   Whisk together warm milk, sugar and yeast until yeast dissolves. Cover and let stand in a warm place for 15 mins, or until frothy. Stir in melted butter and egg. Sift flour and 1 tsp salt into a large bowl. Stir in yeast mixture and mix until combined. Turn out onto a lightly floured work surface and knead for 10 mins, or until smooth. Transfer to an oiled large bowl, cover with plastic wrap and let stand at room temperature for 1 hour. Chill overnight.
2. 2
   Turn dough out onto a lightly floured work surface and knead for 5 mins, or until smooth and elastic.
3. 3
   Roll into a 10x16 inch rectangle, keeping corners square. Sprinkle 1/2 the butter over 2/3 of the dough. Fold plain section of dough over 1/2 of buttered dough then fold remaining buttered section over top. With seam facing right, roll dough to form a 10x16 inch rectangle again. Fold 1/3 of dough onto center 1/3 then fold remaining third on top (a letter fold). Wrap with plastic wrap and chill for 30 mins.
4. 4
   Unwrap dough, with seam facing right, and repeat with remaining butter.
5. 5
   Meanwhile, to make the pastry cream, whisk egg yolks, sugar and cornstarch until light and fluffy. Bring milk, cream, vanilla bean and vanilla bean seeds almost to a boil, discard vanilla bean. Whisking constantly, gradually pour milk into egg mixture then return everything to saucepan. Cook over low heat, stirring constantly, until mixture boils and thickens. Remove from heat and stir in butter. Cover surface directly with plastic wrap and let cool to room temperature.
6. 6
   Preheat oven to 375°F. Divide dough in 1/2. Roll each 1/2 into a 12x16 inch rectangle. Cut each rectangle into 4 inch squares (for 24 squares total). Place 1 tsp pastry cream in the center of each square then top each with a plum half. Whisk together egg and milk then brush over edges. Bring opposite corners together, pinching gently. Place pastries 2 inches apart on baking trays. Brush dough again with egg wash and bake for 12 mins, or until lightly browned.
7. 7
   Brush hot pastries with jam then transfer to a wire rack to cool.