1. Make the Dough

1. In a small bowl, dissolve yeast in warm milk. Let stand for 5 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt.
3. Add the yeast mixture, egg, and melted butter. Mix until a soft dough forms.
4. Knead on a floured surface for 5-8 minutes until smooth.
5. Place in a greased bowl, cover, and refrigerate for 30 minutes.

2. Prepare the Butter Layer

1. Place cold butter between two sheets of parchment paper.
2. Pound and roll into a 6×8 inch rectangle.
3. Sprinkle with 2 tbsp flour and fold butter to incorporate.
4. Reform into rectangle and refrigerate.

3. Make Pastry Cream

1. Heat milk in a saucepan until just simmering.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Gradually whisk hot milk into egg mixture.
4. Return to saucepan and cook, stirring constantly, until thick (2-3 minutes).
5. Remove from heat, stir in butter and vanilla. Cover and refrigerate.

4. Laminate the Dough

1. Roll chilled dough into a 10×12 inch rectangle.
2. Place butter layer in center of dough.
3. Fold dough over butter, sealing edges.
4. Roll into a 8×16 inch rectangle.
5. Fold into thirds (like a letter). Wrap and chill 30 minutes.
6. Repeat rolling and folding process 2 more times, chilling between each fold.

5. Shape the Danish

1. Roll final dough into a 12×16 inch rectangle.
2. Cut into 8 squares (4×4 inches each).
3. For each square, make diagonal cuts from corners toward center (leaving 1 inch uncut in middle).
4. Place 1-2 tbsp pastry cream in center.
5. Add fruit on top of cream.
6. Fold alternating points toward center, creating a pinwheel shape.

6. Final Rise and Bake

1. Place shaped Danish on parchment-lined baking sheets.
2. Cover and let rise in a warm place for 45 minutes.
3. Preheat oven to 375°F (190°C).
4. Brush with beaten egg.
5. Bake for 15-18 minutes until golden brown.

7. Finish

1. Warm apricot jam and brush over warm pastries.
2. Cool on wire racks.
3. Dust with powdered sugar before serving.