Extra Creamy Honey & Apricot Danish

Heat oven to 375°F.

Add the skyr, cream cheese, egg yolk, powdered sugar, cornstarch, salt, and vanilla extract to a large bowl, and whisk vigorously until smooth and well combined. Set aside.

Gently unfold the puff pastry and place on a piece of parchment paper. Gently roll the sheet out until 9x12 inches long.

With the sheet of dough arranged lengthwise top to bottom, cut the left and right corners off the top end so that they’re about 4-5 inches apart.

Spread the skyr mixture down the center of the sheet of dough so that it’s about 3-3 ½ inches wide and 10 inches long. Sprinkle with chopped apricots.

Matching the slant of the cut corners, cut about 8-10 slanting strips (about 1-inch thick) on each side of the dough, leaving about ½ inch space between the filling and the end of the cut.

Beneath the final strips at the bottom end of the sheet of dough, cut out two triangles to leave a 4-5 inch wide flap.

Fold the top flap down over the filling and gently press the edges into the dough to seal. Begin folding in the individual strip across the skyr mixture to the other side of the dough, alternating left and right until you’ve created a braided pattern. Before you fold the final two strips, fold the bottom end’s flap up to contain the skyr mixture (just like the top flap at the beginning), then fold the final left and right strips over it.

Whisk together the large egg with 1 tbs water until combined to form an egg wash. Brush the whole pastry with the egg wash.

Place in the oven for 25-30 minutes, rotating halfway through. Remove once lightly browned and cooked through, and transfer to a cooling rack.

For the glaze, add the powdered sugar and ½ tbs of the milk to a small bowl and mix until a thick yet pourable glaze forms, adding more milk as needed. Once the danish has cooled, drizzle the glaze over the entire pastry and enjoy.